Hot and Sour Soup

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Dec. 02, 2011

Ingredients

Lean boneless pork 3 Ounce (75 Grams)
Dried chinese mushrooms 10 Ounce (75 Grams)
Bean thread noodles 10 Ounce (25 Grams)
Fresh bean curd 10 Ounce (275 Grams)
Eggs 2 Small
Sesame oil 1 Teaspoon
Chicken stock 2 Pint (1.1 Liter)
Sugar 2 Teaspoon
Cider vinegar/Chinese red vinegar 3 Tablespoon
White pepper 1/2 Teaspoon
Dark soy sauce 2 Tablespoon
Cornflour 1 Tablespoon , blended with 1 tablespoon water
Water 1 Tablespoon
Spring onions 2 Tablespoon , finely chopped
Fresh coriander 2 Tablespoon , finely chopped
Chili oil 1 Teaspoon

Directions

GETTING READY

1. Slice the pork meat into thin shreds and then add them to a pot of hot water. Blanch the meat in the hot water for 2minutes. Drain the meat and set aside when done.

2. In a large bowl, tip in the mushrooms and let them soak for 20 minutes. Drain the mushrooms and then squeeze out any excess liquid. Shred the caps finely and discard the stems.

3. Prepare the noodles by soaking them in hot water till tender and then drain them. Cut the long strips into 5inch (12-5cm) lengths and set them aside.

MAKING

4. Soak the bean curd in cold water, drain the bean curd and shred the bean curd into the same sized shreds as the meat.

5. In a small bowl, break the eggs and sesame oil and whisk together to get a smooth mix.

6. Add the chicken stock to a simmer in a large pot and put in the pork, mushrooms, noodles and beancurd. Mix well and then pour in the sugar, vinegar, white pepper and dark soy sauce. Simmer this mix for 3 minutes and then add cornflour mixed with water to thicken the sauce. Simmer on low for 2 minutes with the heat.

7. Just before serving, add the beaten egg mixture into the soup and then separate the strands as they cook.

SERVING

8. Add the spring onions, fresh coriander, sesame oil and chili oil and pour into a large soup tureen for serving. Serve additional sesame oil, hot and sour sauce and chopped scallions along side

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 734Calories from Fat 334

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 1050 mg43.75%

Total Carbohydrates 69 g23%

Dietary Fiber 2 g8%

Sugars 10 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet