Hot and Sour Pork Soup
Hot and Sour Pork Soup
Notes
Try replacing the dried black mushrooms with fresh shiitake mushrooms to cut down the prep time.
Ingredients
- 1 pound boneless pork loin
- 2 teaspoons cornstarch
- 2 teaspoons salt
- 2 teaspoons soy sauce
- 12 medium dried black mushrooms
- 14 ounces firm tofu
- 9 cups chicken broth
- 6 Tablespoons white vinegar
- 2 Tablespoons soy sauce
- 2 teaspoons salt
- 2 stalks celery, sliced
- 1 8-ounce can shredded bamboo shoots
- 1 14-ounce can baby corn
- 1 14-ounce can straw mushrooms
- 4 Tablespoons cornstarch
- 4 Tablespoons cold water
- 1/2 teaspoon white pepper
- 1 bunch green onions, chopped
- 1 teaspoons hot sauce
- 1 teaspoon sesame oil
Instructions
- Cut pork into 2-inch strips.
- Toss pork, cornstarch, salt and soy sauce.
- Refrigerate 15 minutes.
- Soak mushrooms in hot water for 20 minutes.
- Drain, rinse and squeeze out moisture.
- Discard stems and chop into quarters.
- Cut tofu into small squares.
- Heat broth, vinegar, soy sauce, salt and celery in a large pot.
- Add bamboo shoots, baby corn, straw mushrooms, pork, tofu and dried mushrooms.
- Heat to boiling.
- Reduce heat and simmer 5 minutes.
- Mix cornstarch, water and white pepper.
- Stir into soup.
- Heat to boiling.
- Add pepper sauce and sesame oil.
- Add green onions just before serving.