Hot and Sour Soup
This mouth-watering recipe is ready in just 1 hour and 15 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
- Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork.
- Put the tree ear and shiitake mushrooms in separate small bowls and pour over boiling water to cover. Set aside for about 30 minutes.
- Meanwhile, put the stock, garlic and ginger in a large pan. Crush the white part of 1 spring onion with the side of a knife and add to the pan. Simmer, covered for 15 minutes.
- Thinly slice the remaining spring onions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture and thinly slice.
- Remove the garlic, ginger and spring onion from the broth and discard. Add the mushrooms, soy sauce, balsamic vinegar, pepper and salt and bring to a simmer.
- Whisk in the cornflour mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads.
- Stir in the sliced spring onions, sesame seed oil, tofu and pork. Return the stock to a simmer then remove the pan from the heat to prevent the meat from getting tough. Adjust the seasonings to taste. Serve immediately.
Rate this recipe
Overall Rating:
4.20
(20)
