Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: asian
Ingredients: 25 g Mushroom; 25 g Wood ear mushroom; 165 g Tofu; 75 g Pork; 600 ml Chicken broth; 2.5 g Salt; 1 g Sugar; 5 ml Sesame oil; 0.6 g Pepper; 2.5 g Hot sauce; 22 ml Vinegar; 5 ml Soy sauce; 8 g Cornstarch; 30 ml Water; 25 g Green onion; 1 pcs Egg

kcal

Carbs: 6g
Protein: 21g
Fat: 10g

Per serving

Prep
15 min
Cook
20 min
Servings
4
Difficulty
Medium

Ingredients

25 gMushroom
25 gWood ear mushroom
165 gTofu
75 gPork
600 mlChicken broth
2.5 gSalt
1 gSugar
5 mlSesame oil
0.6 gPepper
2.5 gHot sauce
22 mlVinegar
5 mlSoy sauce
8 gCornstarch
30 mlWater
25 gGreen onion
1 pcsEgg

Instructions

1
Make the soup
- Bring the chicken stock to a boil in a wok or large pot.
- Stir in salt, sugar, sesame oil, white pepper, hot sauce, rice vinegar and soy sauce and let it boil briefly.
- Add the tofu cubes, mushrooms and wood ear mushrooms and let simmer for 2–3 minutes.
- Mix cornstarch with water to a smooth slurry and slowly add to the simmering soup until it reaches the desired thickness.
- Beat the egg lightly and pour it into the soup in a thin stream, stirring gently until the egg sets (about 8 seconds).
- Serve the soup in bowls and top with sliced cooked pork (BBQ/char siu style) and sliced spring onions.