Spicy Hot and Sour Soup With Pork
photo by breezermom
- Ready In:
- 8 ounces shiitake mushrooms, sliced
- 4 ounces oyster mushrooms, sliced
- 2 tablespoons oil
- 1 -2 tablespoon chili paste
- 1 tablespoon ginger paste (or minced ginger)
- 4 garlic cloves, smashed
- 1⁄2 cup bamboo shoot, thinly sliced (one small can's worth)
- 1⁄4 cup soy sauce
- 1⁄4 cup rice vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper (or more to taste)
- 1 pinch sugar
- 6 cups chicken broth
- 3 tablespoons cornstarch, dissolved in 1/4 cup water
- 1 piece firm tofu, drained, sliced and chopped (optional)
- 2 large eggs, lightly beaten
- 3 scallions, chopped
- 3⁄4 lb pork chop, thinly sliced
- white pepper
- 1 teaspoon oil
- Heat the oil in a large pot over medium-high flame.
- Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
- Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
- Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
- Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
- Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
- If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
- Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
- Add scallions and enjoy!
Questions & Replies
Got a question? Share it with the community!
Delicious! It did have the body and taste of hot and sour soup, with the right balance of flavors. I also did not know what one piece of tofu was, but took the other reviewer's advice and used a half package - but next time I will use the whole package, since it didn't have enough of it. I used less salt and omitted the egg for our tastes. I also used only 2 teaspoons of the oil (the recipe calls for 2 1/3 tablespoons, but the directions call for 3 tablespoons). Browning the meat really gives this a lot of extra flavor - really an excellent hot and sour soup.
Fabulous! A definite make-again recipe. I wasn't sure what a "piece" of tofu was, so used the entire 14 oz package that was offered at my store. I think it may have been too much. Next time I'll use about half of that. But I definitely wanted to include it, because I've never had Hot and Sour soup without it. Everything else about this recipe was perfect! I probably added too much tofu because I'm not use to cooking with it, so didn't know what a "piece" was! My fault! I used pork tenderloin instead of a large pork chop....that was what I happened to have on hand. I loved this soup, and I'm so glad you posted the recipe. Made for PAC Spring 2011.
RECIPE SUBMITTED BY
I love to cook! I always have. When I was little my older brother would let me be his sous chef (which usually meant "getting" to do the labor intensive jobs like shelling peas and wrapping dumplings) When I was growing up we all took turns cooking dinner and I was Mondays and Thursday. By now cooking really has become my hobby. Half the time I'm flipping through cook books or cooking magazines. It is what relaxes me at night and I love to plan out meals for my family and friends. I love the feeling of success with a recipe. It is almost better than the consuming itself!