Soups and Stews - Hot and Sour Soup
by Matt Musselman
||One of the staple soups in most Chinese restaurants in th US. Because of its robust flavor, it's a little easier to get right than egg-drop soup.|
- 1/4 lb pork loin, shredded
- 1 scallion, minced
- 5 or 6 dried black mushrooms (see below)
- 2 slices tofu, sliced into strips
- 2 cans chicken broth
- 1 Tbsp sherry cooking wine
- 2 Tbsp white vinegar
- 1 tsp soy sauce
- 1/4 tsp white or black pepper
- 1 tsp salt
- 2 Tbsp corn starch
- 1/4 cup water
- 1 egg, slightly beaten
- sesame oil
||Place the dried black mushrooms (you can find these at the asian market, sometimes labelled "dried black fungus" or "dried woodear mushrooms") in a bowl of water, and allow them to expand. Once soft, slice the mushrooms into thin strips.
In a large pot, bring the broth and mushroom water (see above) to a boil. Add pork and mushrooms, and let cook for about 10 minutes. Add tofu and scallion, and simmer for a couple of minutes more.
Reduce heat to low, and stir in the sherry, vinegar, soy sauce, salt, and pepper. Stir the corn starch into the 1/4 cup water to make a thin paste, and stir the paste into the soup.
Slowly add the egg, and a few drops of sesame oil.
Soup is ready to serve immediately.
Season to taste with salt or soy sauce (to make it saltier), vinegar or lemon juice (for more sour), or pepper or chili sauce (for more hot).
||4 large servings, or about 6 small ones|
|Time to Make