HOT & SOUR SOUP
I LOVE Hot & Sour soup, and happy to share this recipe with you! It is extra “meaty” with the addition of both dried mushrooms and fresh enoki mushrooms. Egg added at the end makes it velvety, but it’s just as delightful without it. You can easily substitute in lean chicken instead of the pork. I ended up using pork loin for this soup (rather than the ground pork pictured above), and used just a small amount of cornstarch to thicken it. Although some garnish this soup with fried wonton strips, I find them unnecessary.
What you need:
large skillet, soup pot, small bowl for the eggs, measuring cups
small pork loin - approximately 1 pound, cut into 1/2” slabs and then into 1/4” strips (hint: freeze the loin for 30 minutes before slicing - makes it so easy)
1-2 TB peanut, grape seed, canola or other neutral oil
6 dried shiitake mushrooms, soaked in hot water, stems discarded, sliced thin
1/2 cup dried wood ear mushrooms, soaked in hot water, cut into narrow strips
1 tsp each finely chopped garlic and fresh ginger
6 cups (48 ounces container) chicken broth - I use Swanson reduced sodium chicken broth
1/4 cup low sodium soy sauce
1 tsp white pepper
3/4 cup rice vinegar
12 ounces firm tofu (about 3/4 package) - removed from package, covered with saran wrap, and weighted down with a heavy pan for an hour, liquid drained. Cut into 1/2” dice.
8 oz can bamboo shoots - drained, and shoots cut lengthwise into 4 strips each
1 1/2 tsp sesame oil
2 TB Chili sauce
2 TB cornstarch whisked into 1/4 cup water or rice wine
2 large eggs, beaten
1/2 bunch green onions, sliced on the diagonal
Extra rice vinegar and chili sauce to taste
Heat skillet on medium high for 3-4 minutes. Add oil until it shimmers, then add the pork and stir fry until light golden brown on both sides. Add mushrooms and continue to stir for another 1-2 minutes until soft and starting to brown. Lastly add the ginger and garlic and stir fry until fragrant - about a minute. Take off the heat and reserve.
Pour the chicken stock into the soup pot and bring to a boil. Turn down to a simmer and add the pork/mushroom mixture, the tofu, soy sauce, white pepper, vinegar, bamboo shoots, sesame oil and chili sauce.
Mix the cornstarch with the water or rice wine, turn up the heat to medium high, and stir it in and cook until soup is thicker and glossier.
Lastly, drizzle in the egg while stirring in a circular motion. Taste the soup now and adjust the salt with soy sauce, the heat with chili sauce and the acid with more vinegar.
Serve in a large bowl and top with sliced green onions. Feel the love!