Hot and sour soup

Name: Hot and sour soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian, Chinese
Ingredients: 2 shitake mushroom dry; Black fungus; 4 cups stock; 3 1/2 ounce pork shredded; 2 teaspoon soy sauce; 2 teaspoon cornstarch; 5 ounce silken tofu; 2 eggs beaten; 1/3 cup carrot shredded; 1/2 tablespoon ginger minced; 2 tablespoon cornstarch; 2 tablespoon water; 1/2 tablespoon Soy sauce; 1 teaspoon dark soy sauce; 1 teaspoon sugar; 1 teaspoon salt; 3 tablespoon white pepper corn; 3 tablespoon Chinese black vinegar; 1 teaspoon sesame oil; Bunch coriander roughly chopped; Bunch Garlic chive chopped

14 steps

Prep:30minCook:20min

Updated at: Thu, 17 Aug 2023 08:49:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories200.8 kcal (10%)

Total Fat8.2 g (12%)

Carbs18.7 g (7%)

Sugars4.4 g (5%)

Protein14.5 g (29%)

Sodium1653.6 mg (83%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Rehydrate the dryed ingredients

Step 1

Soke the dryed shitake mushrooms and the dryed fungus it water for about 4 hours until fully hydrated

Step 2

Squeeze the water out from the shitake mushrooms and the black fungus then slice thinly

Step 3

Shred the pork then marinade it for 15 minutes in 2 teaspoons of soy sauce and 2 teaspoons of corn flour

Step 4

julienne the tofu

Step 5

Beat 2 eggs and set aside

Step 6

Cut the carrot into thin shreds

Combined the early seasonings

Step 7

In a small mixing bowl add 2 tablespoons corn flour and 2 tablespoons water mix well together until no lumps Then add 1.5 tablespoons soy sauce,1 teaspoon dark soy sauce,1 teaspoon sugar and 1 teaspoon salt or to taste

Combine the later seasonings

Step 8

Mix 2 tablespoon ground while pepper with 3 tablespoons Chinese black vinegar

Step 9

To a cold wok add half a tablespoon mince ginger,the rehydrated mushrooms,black fungus and carrot then pour on 4 cups of stock Cover and bring to a boil

Step 10

Add the pork to the wok gently move it around for 10 seconds before adding the tofu and gently stirring it in with a wooden spoon cover until it comes back to a boil

Step 11

Slowly pour in the early sauce whilst stirring

Step 12

Slowly pour in the eggs whilst stirring

Step 13

Stir in the late seasoning about 10 seconds before you turn off the heat

Step 14

Garnish with coriander and chives then drizzle with sesame oil before serving