Hot & Sour Soup

READY IN: 30minsYIELD: 8 cups

INGREDIENTS

  • 6cupschicken broth
  • 12ouncesextra firm tofu
  • 1pork chop
  • 1cupshiitake mushroom, sliced
  • 1cupbamboo shoot, canned
  • 1teaspoonwhite pepper
  • 1⁄2 teaspoonchili oil (to taste)
  • 1tablespoonbalsamic vinegar
  • 1tablespoonred wine vinegar
  • 1egg
  • 4tablespoonscornstarch, divided
  • 1tablespoonsoy sauce
  • 1teaspoonsesame oil

    • NUTRITION INFO

    Serving Size: 1 (381) g

    Servings Per Recipe:6

    Calories: 186.6

    Calories from Fat 75 g 40 %

    Total Fat 8.4 g 12 %

    Saturated Fat 2.3 g 11 %

    Cholesterol 53.9 mg 17 %

    Sodium 953.4 mg 39 %

    Total Carbohydrate9 g 3 %

    Dietary Fiber 1.2 g 4 %

    Sugars 2.3 g 9 %

    Protein 18.5 g 37 %

    DIRECTIONS

  • 1. Place unwrapped tofu in pie plate.Top with dinner plate, and place 3 or 4 one-pound cans on top of plate, to weight tofu and press out water.
  • 2.In a small bowl, combine pork slivers, 1 TB soy sauce, 1 tsp sesame oil, and 1 tsp corn starch.Set aside.
  • 3.Pour chicken broth into large saucepan, bring to simmer.
  • 4.Slice fresh mushrooms and canned bamboo shoots, set aside.
  • 5.Remove tofu from dish and discard water.Cut into bite-size strips.
  • 6.Measure white pepper, chili oil, and vinegars into small bowl, set aside.
  • 7.Combine 3 TB cornstarch and 3 TB water, set aside.
  • 8.Combine 1 teaspoon water and 1/2 teaspoon cornstarch, add egg and beat.
  • Make the soup:
  • Stir mushrooms and bamboo shoots into simmering broth, cook 10 minutes.
  • Add tofu and marinated pork to broth, stir to separate slivers; cook 5 minutes.
  • Stir cornstarch and water mixture into broth to thicken.
  • Add white pepper, chili oil, and vinegars.
  • Pull pan from heat; spoon egg mixture on top of soup in drizzles, and let stand until cooked.Return to heat, bring up to simmer, and stir.
  • Serve, garnished with sliced scallions and crispy noodles, if desired.

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