Cooked - Hot-and-sour Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hot-and-sour Soup

6.0

4 fresh or dried shiitake mushrooms (about 1 ½ inches wide)

8 cups lower-sodium chicken stock

2 boneless center-cut pork chops (about ¾ inch thick), cut into thin strips

⅔ cup Chinese black vinegar or white vinegar

2 scallions, thinly sliced (about ½ cup), plus more for garnish (optional)

¼ cup shredded bamboo shoots, drained and rinsed

2 tablespoons dark soy sauce

2 teaspoons chile-garlic sauce (optional)

1 teaspoon toasted sesame oil

¼ teaspoon white pepper

1 (16-ounce) pkg. silken tofu, drained and cut into thin strips

¼ cup cornstarch

¼ cup water

2 large eggs, beaten

Thinly slice fresh shiitake mushroom caps, discarding tough stems. (Or soak dried shiitake mushrooms in warm water; cover until softened. Discard tough stems; thinly slice mushroom caps.)
Bring stock to a boil in a large pot over medium-high. Add pork and mushrooms; simmer until cooked through, 1 to 2 minutes.
Stir in vinegar, scallions, bamboo shoots, soy sauce, chile-garlic sauce (if using), sesame oil, and white pepper until combined; gently stir in tofu.
Stir together cornstarch and ¼ cup water in a bowl until smooth and no lumps remain.
Stirring gently and constantly, slowly pour cornstarch mixture in a steady stream into pot; cook until thickened, about 1 minute.
Remove from heat. Gently stir soup in 1 direction to create a whirlpool.
Slowly pour beaten eggs into soup in a thin stream to form egg drops.
Garnish with additional scallions (if using).

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 5 weeks ago

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