SPICY HOT AND SOUR SOUP WITH PORK
Hot and Sour soup is one of my favorite foods. I grew up in the NYC metro area so it was always easy to get delicious soup anytime. Unfortunately I'm currently living in a part of the country where that is not the case! I'm taking it on myself to come up with recipes that are satisfying when I'm homesick. This is a combination of several recipes I tried, but mainly Tyler Florence's. The pork is easier to cut if you put it in the freezer for ten minutes first.
Provided by Bakabeth
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot over medium-high flame.
- Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
- Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
- Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
- Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
- Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
- If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
- Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
- Add scallions and enjoy!
Nutrition Facts : Calories 257.7, Fat 13.7, SaturatedFat 3.3, Cholesterol 101.1, Sodium 1868.7, Carbohydrate 11.3, Fiber 2.1, Sugar 2.7, Protein 22.1
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