Ingredients for Linda's Hot And Sour Soup Chinese
- Chicken Stock
- Lean Pork
- Garlic
- Red Chili Paste
- 2 tablespoons soy sauce
- 1 teaspoon white pepper (adjust to taste)
- 2 large eggs
- 1 tablespoon cornstarch
- Bamboo Shoot
- Water Chestnut
- Dried Chinese Mushrooms
- Firm Tofu
- White Vinegar
- 1 teaspoon sesame oil
- Dried Black Fungus
- Scallion
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How to Make Linda's Hot And Sour Soup Chinese
- Bring 6 cups of chicken or vegetable stock to a simmer in a large pot.
- Add 2 tablespoons soy sauce, 1 cup diced pork, 1 cup sliced mushrooms, and 1 tablespoon chili paste. Simmer for 10 minutes.
- Stir in 1 teaspoon white pepper, 2 tablespoons rice vinegar, 1 cup sliced bamboo shoots, 1/2 cup water chestnuts, 1/2 cup rehydrated wood ear fungus (cloud ear mushrooms), and 1/2 cup cubed firm tofu.
- Simmer for 5 minutes.
- In a small bowl, whisk together 1 tablespoon cornstarch and 5 tablespoons cold water until smooth.
- Add the cornstarch slurry to the soup and bring back to a simmer, stirring constantly until thickened.
- Slowly drizzle 2 large eggs into the simmering soup in a thin stream, stirring gently in one direction.
- Let stand for 10 seconds before stirring in 1 teaspoon sesame oil.
- Garnish with chopped scallions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
21g
Fat
15g
Carbs
6g
