Hot and Sour Pork and Mushroom Soup
55 minutes
As good as any Chinese soup you can get at a restaurant and very simple to make. The secret is to add the vinegar just before serving.
1 person made this
Ingredients
Serves: 6
- 4 dried Chinese mushrooms
- 4 cups chicken stock
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 120g lean pork, cut into strips
- 1/2 cup bamboo shoots, cut into strips
- 2 pieces fresh tofu, cut into strips
- 2 tablespoons cornflour mixed with 1/4 cup water
- 1 egg
- 2 tablespoons vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 spring onion, sliced
- 1 tablespoon sesame oil
Directions
Preparation:15min ›
Cook:20min ›
Extra time:20min soaking ›
Ready in:55min
- Soak the mushrooms in warm water for 20 minutes. Drain, reserving the liquid.
- Combine the reserved mushroom liquid and the stock in a saucepan and bring to the boil. Add the salt, soy sauce, pork, bamboo shoots and mushrooms. Cover and simmer 5 minutes.
- Add the tofu and return to a simmer. Stir in the cornflour mixture and simmer 2 more minutes.
- Beat the egg and slowly stir it into the hot soup. Add the vinegar and pepper. Serve, sprinkled with spring onion and sesame oil.
