Hot and Sour Soup
Speed - 98%
Simplicity - 95%
Tastiness - 99%
97%
Tasty!
An explosion of flavors that will surely awaken your taste buds! Sour and spicy, yet perfectly sweet and cooling at the same time.
Recreate this Chinese menu favorite perfectly for dinner. The punchy flavors of this soup will surely get your appetites up.
| Servings | Prep Time |
| 8 portions | 10 minutes |
| Cook Time | Passive Time |
| 15 minutes | 15 minutes |
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Recreate this Chinese menu favorite perfectly for dinner. The punchy flavors of this soup will surely get your appetites up.
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Ingredients
- 150 Grams Pork Loin thinly sliced
- 1/4 Cup Chopped Red Pepper
- 2 Pieces Dried Chilis
- 1/4 Cup Dried Woodear Mushrooms rehydrated in water
- 1/4 Cup Dried Shiitake Mushrooms rehydrated in water
- 1/4 Cup Dried Lily Flowers rehydrated in water
- 1/4 Cup Firm Tofu
- 1/4 Cup Winter Bamboo Shoots julienne
- 1/4 Cup Cilantro chopped
- 2 Pieces Eggs slightly beaten
- 2 Liters Chicken Stock
- 2 Tablespoons Dark Soy Sauce
- 3 Tablespoons White Vinegar
- 1/4 Cup Cornstarch dissolved in 1/4 cup water
- Salt to taste
- Ground White Pepper to taste
- White Sugar to taste
Instructions
- Combine stock, dried chilis, red peppers, woodears, shiitake, dried lily flowers, soy sauce, and vinegar in a pot. Simmer for 10-15 minutes.
- Add pork loin, bamboo shoots, and firm tofu. Simmer for 5 more minutes.
- Stir in the cornstarch slurry and simmer until thick.
- Stir in the eggs into the soup.
- Fold in chopped cilantro before serving.
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