Chinese Hot-and-Sour Soup

Chinese Hot-and-Sour Soup
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons rice vinegar (not seasoned)
  • 4 ounces firm tofu (about a quarter of a block)
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 4 small Chinese dried black mushrooms
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Asian sesame oil
  • + 13 more ingredients
    • 2 tablespoons fresh cilantro leaves
    • 1 ½ tablespoons cornstarch
    • 4 cups reduced-sodium chicken broth
    • 2 teaspoons dark soy sauce
    • 12 dried lily buds (sometimes called golden needles)
    • 1 ½ teaspoons freshly ground white pepper
    • 5 ounces boneless pork loin
    • 12 small dried tree ear mushrooms
    • 1 tablespoon light soy sauce
    • 2 tablespoons peanut oil
    • ½ cup canned sliced bamboo shoots
    • 1 ½ teaspoons sugar
    • 2 tablespoons scallion greens

Toss pork with dark soy sauce in a bowl until pork is well coated. Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut ...

View full recipe at Epicurious

Comments

Variations on Chinese Hot-and-Sour Soup

  • Chinese Hot And Sour Soup
    • 3 cups fat-free, less-sodium chicken broth
    • 1/2 (16-ounce) package firm tofu, drained and cubed
    • Sliced green onions (optional)
    • +9 other ingredients


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