Hot And Sour Soup

Ingredients

7 ounces extra-firm tofu, drained
1⁄4 cup soy sauce
1 teaspoon toasted sesame oil
3 tablespoons plus 1-1⁄2 teaspoons cornstarch
1 (6-ounce) boneless center-cut pork loin chop, 1⁄2 inch thick, trimmed and cut into 1 by 1⁄8-inch matchsticks
3 tablespoons plus 1 teaspoon cold water
1 large egg
6 cups low-sodium chicken broth
1 (5-ounce) can bamboo shoots, sliced lengthwise into 1⁄8-inch-thick strips
4 ounces shiitake mushrooms, stemmed and sliced 1⁄4 inch thick
5 tablespoons black Chinese vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar
2 teaspoons chili oil
1 teaspoon ground white pepper
3 scallions, sliced thin

Instructions

Place tofu in paper towel–lined pie plate, top with heavy plate, and weight with 2 heavy cans. Let tofu drain until it has released about 1⁄2 cup liquid, about 15 minutes.
Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl. Add pork to bowl, toss to coat, and let marinate for at least 10 minutes or up to 30 minutes.
Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl. Mix remaining 1⁄2 teaspoon cornstarch with remaining 1 teaspoon water in second small bowl. Add egg and beat with fork until combined.
Bring broth to boil in large saucepan over medium-high heat. Reduce heat to medium-low, add bamboo shoots and mushrooms, and simmer until mushrooms are just tender, about 5 minutes. While broth simmers, cut tofu into 1⁄2-inch cubes. Add tofu and pork with its marinade, to pan, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes.
Stir cornstarch mixture to recombine, then add to soup and increase heat to medium-high. Cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce and turn off heat.
Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg. Ladle soup into bowls, top with scallions, and serve.

Hot And Sour Soup

Ingredients

Instructions

Tags

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