Hot and sour soup is a classic Chinese soup. This hot and sour soup is easy and quick, prepared in less than 20 minutes. It's healthy, low in calories and low in carbohydrates.
Ingredients
- 6 cup chicken or veg stock/broth, (1.5L/1.5qt)
- 7 oz pork tenderloin, sliced thinly in 1/4-inch strips. (220g)
- 1 square firm tofu, drained and sliced in 1/4-inch strips
- 1/4 cup carrots, sliced
- 4 dried or fresh wood ear mushrooms, sliced
- 6 dried shiitake mushrooms, sliced
- 1/2 cup canned bamboo shoots, sliced
- 1 large egg, lightly beaten
Seasoning:
- 2 tablespoons dark soy sauce
- 1 teaspoon salt, (adjust to taste)
- 1 teaspoon sugar, (adjust to taste)
- 1/4 cup white vinegar (65ml), (adjust to taste)
- 1 teaspoon ground white pepper (adjust to taste)
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 1 teaspoon sesame oil
- 1 scallion, thinly sliced
Instructions
- Cut pork tenderloin and tofu into 1/4-inch strips. Set aside.
- Slice wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Set aside. If you use dried shiitake mushrooms and wood ear mushrooms, you need to soak them in water beforehand so they can absorb the water. This will take about 2~3 hours.
- Bring the broth to a boil.
- Add the pork, carrots, wood ear mushrooms, and shiitake mushrooms cook for 5 minutes.
- Add tofu and bamboo shoots to cook for another 1 minute.
- Add cornstarch and stir for 1 minute.
- Add soy sauce, salt, white vinegar, white pepper, and sugar, and season to taste. At the same time, stir with a spoon to distribute the seasoning evenly.
- Then slowly pour the beaten eggs into the soup while you keep stirring to make long egg ribbons.
- Ready to serve, sprinkled with green onions and sesame oil.
Nutrition Information:
Calories: 228kcal (11%)
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