Authentic Hot & Sour Soup
Authentic Hot and Sour Soup recipe
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
seaweed
shredded |
* |
| ⅓ | cup |
mushrooms
wood ear if available, softened |
*
|
| ⅓ | cup |
bean curd
shredded |
|
| ¼ | pound |
pork loin
shredded |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 4 | tablespoons |
cornstarch
|
|
| 1 ½ | teaspoons |
sesame oil
|
|
| 6 | cups |
water
|
|
| 2 | teaspoons |
sugar
|
|
| 3 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | tablespoon |
coriander
chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
shredded |
|
| 2 | tablespoons |
ginger root
shredded |
|
| 3 | tablespoons |
water
|
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
seaweed
shredded |
* |
| 79 | ml |
mushrooms
wood ear if available, softened |
*
|
| 79 | ml |
bean curd
shredded |
|
| 113.4 | g |
pork loin
shredded |
|
| 5 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 6E+1 | ml |
cornstarch
|
|
| 7.5 | ml |
sesame oil
|
|
| 1.4 | l |
water
|
|
| 1E+1 | ml |
sugar
|
|
| 45 | ml |
vinegar
|
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
coriander
chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
shredded |
|
| 3E+1 | ml |
ginger root
shredded |
|
| 45 | ml |
water
|
|
| 2 | large |
eggs
beaten |
|
Directions
Blanch the seaweed, wood ears and bean curd for 30 seconds in boiling water.
Drain.
Mix the pork loin with the first measure of soy sauce, ¼ of the cornstarch and ⅓ of the sesame oil.
Heat the first measure of water, the salt and sugar to boiling in a separate pot.
Add the seaweed, wood ears and bean curd.
Add the pork loin when the water returns to a boil.
Place the second measure of soy sauce, vinegar, the remaining sesame oil, the pepper, coriander, scallions and ginger root in a bowl.
Mix. Set aside.
Dissolve the remaining cornstarch in the second measure of water.
Add to the soup. Turn off the heat.
Add the beaten egg to the soup in a thin stream, stirring all the while.
Stir in the scallion mixture.
Ladle the soup into bowls.
Serve hot.
