May 7, 2011

Hot and Sour Soup

I love this classic Chinese soup. It is very flavorful and healthy. The pork can be omitted for a vegetarian version.

Hot and Sour Soup
adapted from Suzie the Foodie

4 1/2 cups chicken stock
2 green onions, sliced into inch-long pieces
1/2-inch piece of ginger, sliced into thin discs
2 garlic cloves, peeled and smashed
4. oz. fresh shiitake mushrooms, stems only (reserve caps for later)

2 tablespoons canola oil
pork tenderloin, sliced thin (optional)
4 oz. fresh shiitake mushrooms, caps only, sliced
1-inch piece fresh ginger, peeled and grated
1/2 cup canned, sliced bamboo shoots
1-2 tsp. red chile paste, such as sambal oelek or Sriracha hot sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
pinch sugar
1/2 block of extra firm tofu, drained and sliced in 1/4-inch cubes
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Make the broth: To 4 1/2 cups chicken stock in a large pot, add green onions, ginger discs, smashed garlic, and shiitake mushroom stems. Bring to a boil and then reduce heat to simmer for about an hour. Pour broth through a mesh sieve to remove the vegetables. Set aside.

To a Dutch oven add 1 tablespoon canola oil. Heat on medium high and add pork. Stir fry for a few minutes until pork is cooked through. Remove pork from pot and set aside. Wipe pot clean. Add another tablespoon of canola oil to the Dutch oven, and over medium heat add shiitake caps. Cook until they are soft and glossy. Add the grated ginger and bamboo shoots and stir-fry for one minute. Then add the broth.

In a separate bowl combine chile paste, soy sauce, rice vinegar, salt, white pepper and a pinch of sugar. Add to the Dutch oven and stir. Bring soup to a boil and then let it simmer for 7 minutes. Add the cubes of tofu and cook a few more minutes. Add the cornstarch-water mixture to the soup and stir until thickened. Add pork to soup, and allow to re-heat.

Stir the soup while slowly drizzling in the lightly beaten egg to the hot broth to create wisps of egg. Taste and adjust seasonings by adding more salt, white pepper, or chile paste. Serve garnished with green onions and cilantro.

1 comment:

Suzanne said...

I thought, wow that looks good and then I saw the Buckwheat Crepes....Oh my aching diet!