Hot and Sour Soup

Recipe by RuPei
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine pork, rice vinegar, white pepper powder and corn starch. Refrigerate for at least 20 minutes.
  • Soak dried black fungus with warm water until soft. Wash and slice.
  • Cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. Drain and set aside.
  • Combine 1 tablespoon corn starch and 1/3 cup water.
  • Boil chicken broth and water together in a soup pot. Add black fungus, bamboo shoot, mustard greens and carrot. Add some warm water if necessary. Bring to boil again. Reduce heat to medium.
  • Stir in tofu, rice vinegar, soy sauce, salt and white pepper powder. Slowly stir in cornstarch mixture and then pork. Cook for about 2 minutes or until soup becomes thick. Reduce heat to low. Slowly stir in egg and then sesame oil.
  • Serve hot. Sprinkle chopped green onions and cilantro in soup bowl. Sprinkle some more white pepper powder in soup bowl if desire.
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