Hot & Sour Soup 6
Yield
servingsPrep
30 minCook
40 minReady
70 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cloves |
pork shoulder
sliced |
*
|
| ¾ | cup |
sauce
soy, light |
* |
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
vegetable oil
sesame |
|
| 1 | quart |
stock
chicken |
*
|
| 2 | ounces |
fungus
root ear |
* |
| 2 | ounces |
mushrooms
black, soaked, in warm water |
|
| 2 | ounces |
bamboo shoots
|
|
| ¼ | cup |
wine
rice or, 1/4 c sherry |
*
|
| 2 | tablespoons |
sauce
soy, dark |
* |
| ½ | tablespoon |
sugar
|
|
| 2 | tablespoons |
vinegar
|
|
| 3 | ounces |
bean curd
diced |
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
white (to taste) |
*
|
| 1 | teaspoon |
vegetable oil
hot pepper |
|
| 2 | tablespoons |
scallions, spring or green onions
slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.8 | cloves |
pork shoulder
sliced |
*
|
| 177 | ml |
sauce
soy, light |
* |
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
vegetable oil
sesame |
|
| 0.9 | l |
stock
chicken |
*
|
| 57.8 | ml/g |
fungus
root ear |
* |
| 57.8 | ml/g |
mushrooms
black, soaked, in warm water |
|
| 57.8 | ml/g |
bamboo shoots
|
|
| 59 | ml |
wine
rice or, 1/4 c sherry |
*
|
| 3E+1 | ml |
sauce
soy, dark |
* |
| 7.5 | ml |
sugar
|
|
| 3E+1 | ml |
vinegar
|
|
| 86.7 | ml/g |
bean curd
diced |
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
white (to taste) |
*
|
| 5 | ml |
vegetable oil
hot pepper |
|
| 3E+1 | ml |
scallions, spring or green onions
slivered |
|
Directions
Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes.
Bring chicken broth to a boil, then add the pork and marinate mixture.
Add fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil.
Heat thoroughly and add bean curd, then drizzle in the beaten egg.
Soup is done when bean curd expands (about 5 minutes).
Drizzle in the hot oil and garnish with scallions.
