Hot and Sour Soup
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces dried wood ear mushrooms
1 cup hot water
2 tablespoons peanut oil
1/2 pound lean pork -- julienned
4 ounces straw mushrooms -- trimmed and sliced
4 ounces bamboo shoots -- julienned
6 ounces tofu -- shredded
2 quarts chicken stock
1/4 cup soy sauce
1/4 cup rice wine vinegar
4 eggs -- beaten
1/2 cup green onions (green part only) -- chopped
2 tablespoons Thickenthin -- or as needed
Soak wood ear mushrooms in hot water for 30 minutes. Drain and julienne
In a wok over medium heat, saute the pork with salt and pepper to taste
(or you can use shredded cooked pork). Add straw mushrooms, bamboo
shoots, tofu and wood ear mushrooms. Saute for 2 minutes.
Add stock and bring to a boil. Simmer for 5 minutes. Stir in
Thickenthin, adding more carefully as needed.
Add soy sauce and rice wine vinegar. Stirring slowly in a circle, add
beaten eggs so the eggs cook in "rags" in the soup.
Add the green onions at the last minute and serve hot. Add chili oil to
heat soup to taste.
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Per Serving (excluding unknown items): 153 Calories; 9g Fat (59.0%
calories from fat); 9g Protein; 6g Carbohydrate; 1g Dietary Fiber; 125mg
Cholesterol; 3639mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 1/2
Fat; 0 Other Carbohydrates.
NOTES : I omit the straw mushrooms because I'm allergic, although for some
reason the wood ears don't bother me.
If you don't have chili oil, stir-fry dried hot peppers in the oil
until the peppers are very dark, then remove the peppers before
stir-frying the pork in the chile-infused oil.
I often use beef stock instead of chicken stock, depending on my
To make the texture more interesting, you can buy deep fried tofu
at oriental grocery stores. This stuff when julienned has a
distinctly noodle-like quality. Or make your own by folding the
tofu up in a paper towel, placing on a plate, placing another
plate on top of it and putting a full glass of water on top.
Leave the tofu to press and drain for 2 hours. Then cut into thin
strips and drop into deep hot oil and fry until golden.