Asian
Mandarin Hot and Sour Soup
- 20m serving time
- 35m cooking time
- 6 food portion(s)
- Views
Ingredients
- 3 dried wood ear mushrooms
- 1/4 cup rice vinegar
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons chili-garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white ground pepper
- 6 cups chicken broth
- 8 ounces boneless lean pork OR chicken, cut into thin strips
- 8 ounces soft tofu, drained and finely diced
- 1 can (8 ounces) bamboo shoots, julienned
- 1/3 cup maizenaku
- 3/4 cup water
- 2 egg lightly beaten
- 1 green onion, thinly sliced
- 1 tablespoon chopped cilantro
HOW TO MAKE
- Soak dried mushrooms in warm water for 15 minutes or until softened. Drain and slice into thin strips.
- Combine rice vinegar, soy sauce, chili-garlic sauce, sesame oil, sugar and white pepper in a small bowl; set aside.
- Boil broth in a large pot. Add mushrooms, soy sauce mixture, pork, tofu and bamboo shoots Combine corn starch with water in a separate bowl until smooth. Add to soup, stirring constantly until soup boils and thickens. Remove soup fom heat.
- Drizzle eggs slowly into soup, stirring gently in a circular motion until short threads form. Serve with green onion and cilantro sprinkled on top.
