
Hot & Sour Soup
A Chinese American version of Hot & Sour Soup that uses our shaved pork, a variety of mushrooms, lily buds, bamboo shoots, and garnished with scallions and cilantro. The "hot" is from white pepper and the "sour" is from vinegar.
Ingredients:- 1/4 lb. Old Neighborhood Foods Shaved Pork
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 2 tsp. soy sauce
- 7-10 dried shiitake mushrooms
- 12 dried lily buds
- 1/2 cup tree ear (wood ear) mushroom
- 1 can of 5 oz. bamboo shoots, drained
- 3 tbsp. red wine vinegar
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 1/2 tsp. sugar
- 1 tsp. kosher salt
- 2 tbsp. peanut oil
- 4 cup chicken broth
- 4 oz. firm tofu, cubed into small pieces
- 1/4 cup water
- 1 1/2 - 2 tbsp. cornstarch
- 2 eggs
- few drops of sesame oil
- scallions & cilantro, chopped
- white & black pepper
- Combine the pork, 1/4 tsp. salt, 1/4 tsp. sugar, and 2 tsp. soy sauce in a bowl. Set aside.
- Soak the lily buds in warm water for roughly 20 minutes, until softened.
- Soak the shiitake mushrooms and tree ear mushrooms in bowls of hot water for about 30 minutes until softened.
- Cover the bamboo shoots with water in a small saucepan. Bring to a boil and then drain. Set aside.
- When the lily buds are softened, drain, and trim off the tough tips of the lily buds. Cut them in half and tear them into lengthwise shreds. Set aside.
- Drain the shiitake mushrooms. Cut and discard the stems. Squeeze excess liquid from the caps. Either thinly slice the caps or cut them into small pieces. Set aside.
- Drain the tree ear mushrooms. Squeeze excess liquid. Trim off any hard “nubs” and cut into bite size pieces, if necessary. Set aside.
- Combine the vinegars, 1 tbsp. soy sauce, sugar, and salt in a small bowl and set aside.
- Heat a pot over medium heat. Add the peanut oil. Add the pork and stir-fry for about a minute.
- Add the bamboo shoots, lily buds, and mushrooms and stir-fry for about another minute.
- Add the chicken broth and bring to a boil.
- Add the tofu.
- Return the pot to a boil. Add vinegar mixture.
- In a small bowl, combine cornstarch with ¼ cup of water. Add this to the pot.
- In a small bowl, break the eggs, add a few drops of sesame oil, and beat.
- Add the eggs to the pot in a thin stream, while stirring slowing.
- Add white pepper to the soup.
- Serve, garnished with scallions and cilantro. Top with black pepper if also desired.