Hot-and-Sour Soup (Shoon Lat Tong)

Hot-and-Sour Soup (Shoon Lat Tong)
Photo by James Carrier

Ingredients

  • 3 tablespoons cornstarch
  • 1/3 cup dried cloud ears (1/2 oz.), optional (see notes)
  • 1/3 cup dried lily buds (3/4 oz.), optional (see notes)
  • 1 large egg
  • 1 large egg
  • 8 ounces firm tofu
  • 1/3 cup minced green onions (including green tops)
  • + 13 more ingredients
    • 4 ounces boned pork butt or loin, fat trimmed
    • 4 ounces boned pork butt or loin, fat trimmed
    • 1 ¼ teaspoons sugar
    • 3 tablespoons cornstarch
    • 1 ½ quarts fat-skimmed chicken broth (see notes)
    • 3 tablespoons cider vinegar
    • ½ cup canned sliced bamboo shoots
    • 6 slices (1/4 in. thick) fresh ginger
    • ¾ teaspoon white pepper
    • 8 ounces firm tofu
    • 3 tablespoons cider vinegar
    • 1/3 cup minced green onions (including green tops)
    • 1 ½ quarts fat-skimmed chicken broth (see notes)

1. Rinse cloud ears and lily buds under cool running water. Place in a small bowl, cover with cool water, and soak until soft, 15 to 20 minutes; drain. Pinch out and discard any hard spots from cloud ears, then rinse again; tear ears into 1/2-inch pieces. Remove and discard hard ends from lily bu...

View full recipe at My Recipes

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