Hot and Sour Soup
Serves:
4
Prep Time:
Cook Time:
Total Time:
Much better than the restaurant variety and without unhealthy ingredients.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cans | chicken broth |
| 3 slices | fresh ginger root sliced thin |
| 1/4 pound | pork, finely julienned |
| 2 tablespoons | dark soy sauce |
| 1/4 cup | rice wine vinegar |
| 1/2 teaspoon | dark sesame oil |
| 1/2 teaspoon | granulated sugar |
| 1/2 teaspoon | white pepper, or to taste |
| 1/2 cup | julienned bamboo shoots, drained |
| 1/2 cup | sliced water chestnut |
| 1/2 cup | firm tofu, julienned |
| 1 | large egg, lightly beaten |
| 1 | scallion, finely sliced, for topping |
Directions:
1 Bring chicken broth, gingerroot and pork to a boil, gently boil 2-3 minutes. Remove the ginger pieces and discard. Turn down the heat.
2 Add soy sauce, vinegar, sesame oil, sugar, and white pepper. Add the bamboo shoots, water chestnuts and the tofu.
3 Bring the soup to a boil. Drizzle beaten egg over the surface of the soup. Remove from heat serve with sliced scallion.
4 For a vegetarian alternative, omit the pork. The rice wine vinegar is available at Asian markets. It gives the soup its "sour" flavor.
Source: justapinch.com
