Hot And Sour Soup Recipe

How to make it

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• 1. Place tofu in pie plate and set heavy plate on top.
• Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid).
• Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes).
• 2. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl.
• Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined.
• Set aside.
• 3. Bring broth to boil in large saucepan set 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, dice tofu into 1/2-inch cubes.
• Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together.
• Continue to simmer until pork is no longer pink, about 2 minutes.
• 4. Stir cornstarch mixture to recombine.
• 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; turn off heat.
• 5. 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 into bowls and top with scallions.
• To Wisp the eggs:
• 1. Turn off heat so surface of soup is calm, then use spoon to drizzle egg onto surface in thin streams.
• 2. Let sit for 1 minute.
• Turn heat back on and stir gently to finish cooking egg and break into ribbons.
• Per Serving:
• Cal 120; Fat 5 g; Sat fat 1 g; Chol 12 mg; Carb 12 g; Protein 8 g; Fiber 1 g; Sodium 1110 mg