Two Frugal Chicks

 

Chinese Hot and Sour Soup

10 C shicken stock (I use chicken stock paste)

1/4 lb lean pork strips ( I used a lean pork chop )

1 T siracha

2 T soy sauce

3/4 tsp white pepper

1 egg

5 T cornstarch

small can bamboo shoots

small can water chestnuts – sliced

1 C mushrooms sliced

1 C dried mushrooms ( had some dried mushrooms I bought at Costco – it was a variety mix but any kind would do )

1 cake firm tofu

1/4 white vinegar

1/2 tsp sesame oil (I was out, but it was still yummy)

finely chopped green onions (not pictured, I was out and didn’t want to run to the store)

Pour hot water over dried mushrooms to rehydrate. Bring stock to a simmer.  Cook pork slices in skillet with a T oil. Remove pork.  In same skillet, sautee the fresh sliced mushrooms. To the stock add soy sauce,  the cooked pork, cooked mushrooms and rehydrated mushrooms chopped up and chili paste.  Simmer for 10 minutes. Add pepper, vinegar, bamboo shoots, water chestnuts and chopped up tofu. Simmer 5 mins.

Mix cornstarch with 5 T water and add to the pot . Bring back to simmer and pour the slightly beaten egg in a thin stream over the surface. Let stand for 10 seconds before stirring in the sesame oil. Serve with garnish of chopped green onions.

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