hot and sour soup

a neither hot, nor particularly sour version of a classic, this hot and sour soup is surprising simple and quick to make, after some light prep work, chopping and slicing, throw the ingredients in the pot and let the magic happen.

This could easily be made vegetarian or vegan by substituting kombu dashi or vegetable broth for the chicken stock and omitting the pork and/or the egg.

If you want more sourness, try another tablespoon of vinegar.

If you want an even thicker soup, add another tablespoon of corn starch mixed with water.

Source: www.thekitchn.com (Entered by Eva Kuhn)
Serves: serves 4

Ingredients

Step by Step Instructions

1. Place the mushrooms in a small bowl and cover with hot water. Let stand about 15 minutes to rehydrate.
2. Meanwhile, combine the chicken stock, salt, and soy sauce in a soup pot and bring to a boil. While waiting for the liquid to heat, trim any fat off the pork and cut it in strips 1/2-inch long and 1/4-inch thick.
3. Remove the mushrooms from the hot water. Strain any grit from the the mushroom water, then pour it in the soup pot. Slice the mushrooms thinly.
4. Add the bamboo, sliced mushrooms, and sliced pork to the now-boiling soup. Reduce heat, cover, and simmer for 3 minutes. Add the tofu, pepper, and vinegar to the pot. Bring to a boil again. Stir in the cornstarch mixed with water to the pot, and continue stirring until the mixture is thickened, about 2 to 3 minutes. Turn off the heat and add the egg, stirring gently.
5. Ladle the hot soup in bowls and garnish with a teaspoon of sesame oil and some chopped scallions.

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