Hot and Sour Soup

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Level: Easy
Total: 53 min
Prep: 15 min
Inactive: 20 min
Cook: 18 min
Yield: 8 servings
Level: Easy
Total: 53 min
Prep: 15 min
Inactive: 20 min
Cook: 18 min
Yield: 8 servings

Ingredients

  1. Deselect All
  2. 4 dried Chinese black mushrooms
  3. 4 dried shiitake mushrooms
  4. 1/4 cup dried Chinese lily buds (flowers optional)
  5. 5 cups chicken stock
  6. 1 teaspoon salt
  7. 8 ounces fresh firm tofu, cut into thin strips or small cubes
  8. 2 baby bok choy thinly sliced
  9. 1 egg, lightly beaten
  10. 1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless, skinless chicken breast cut into thin strips
  11. 2 tablespoons cornstarch mixed with 1/4 cup stock to form paste
  12. 1 tablespoon sesame oil
  13. 3 tablespoons rice vinegar
  14. 1/2 teaspoon chili paste or cracked black pepper
  15. 2 thinly slivered scallions (green and white parts)
  16. 1/2 cup fresh cilantro leaves, chopped

Instructions

  1. Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid. 
  2. In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes. 
  3. Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes. 
  4. Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately.

Nutrition Facts

Calories 127.9 calorie
Total Fat 6.5 grams
Saturated Fat 0.97 grams
Carbohydrates 6.3 grams
Dietary Fiber 0.71 grams
Calories 127.9 calorie
Total Fat 6.5 grams
Saturated Fat 0.97 grams
Carbohydrates 6.3 grams
Dietary Fiber 0.71 grams

 

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