Hot and Sour Soup

This a popular soup in Chinese restaruants but with a Taiwanese twist. The ingredients may be found at Asian grocery stores.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  dried shiitake mushrooms
• 1  dried wood ear mushrooms
• 1  ounce  dried bean thread noodles
• 4  cups low sodium chicken broth
• 1  ounce boneless lean pork, cut into thin strips
• 1⁄4 cup carrot, cut into thin strips
• 4  ounces soft tofu, drained and cut into 1/4-inch strips
• 3  tablespoons distilled white vinegar
• 3  tablespoons soy sauce
• 1  tablespoon  chili-garlic sauce
• 2  teaspoons sugar
• 1  teaspoon white pepper
• 2  tablespoons cornstarch, dissolved in
• 3  tablespoons water
• 1  egg, lightly beaten
• 2  green onions, trimmed and cut diagonally into thin strips

Directions

1. Pour enough warm water over the dried mushrooms in a medium bowl to cover them completely. Soak until softened, about 20 minutes.
2. While mushrooms are soaking, pour enough warm water over the noodles in a separate bowl to cover completely. Soak until softened, about 10 minutes. Drain thoroughly then cut into 4" sections.
3. Drain the mushrooms. Cut off and discard stems of shitake mushrooms. Thinly slice the mushrooms.
4. Bring the chicken stock to a boil in a large sauce pan/pot. Stir in the mushrooms, pork, and carrots. Simmer for 2 minutes.
5. Stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, sugar, and pepper. Simmer until heated through, about 2 minutes. Pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. Slowly pour in the egg, stirring the soup in a circular motion to create egg flowers.