Chinese Hot and Sour Pork Soup

Recipe by Nancy Van Ess
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring stock to a simmer.
  • Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
  • Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
  • Simmer 5 minute.
  • Mix cornstarch with 2 tablespoons water and add.
  • Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
  • Serve with a garnish of chopped scallions.
  • NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
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