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RECIPE
19 INGREDIENTS13 STEPS1HR

Hot and Sour Soup

5.0
1 Ratings

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Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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Soul warming Hot and Sour Soup with homemade Crispy Wontons. Perfect on a cool day or when you're feeling under the weather.
1HR
Total Time

Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 Tbsp
Vegetable Oil
8 cups
Chicken Stock
1/3 cup
3/4 cup
Rice Vinegar
1 tsp
Ground White Pepper
1 1/2 cups
Bamboo Shoots , julienned
1 lb
Extra Firm Tofu
1/4 cup
Wood Ear Mushrooms
1/2 cup
Enoki Mushrooms
bottoms cut off
1/4 cup
Shiitake Mushrooms
1/2 Tbsp
Sesame Oil
1 tsp
Crushed Red Pepper Flakes
1/4 cup
dissolved into 1/2 cup of water
2
Eggs , beaten
to taste
to taste
Chopped  Scallions
6 oz
Wonton Wrappers
to taste
Vegetable Oil
for frying

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Nutrition Per Serving

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CALORIES
423
FAT
16.0 g
PROTEIN
38.9 g
CARBS
32.0 g

Cooking Instructions

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Step 1
Cut the Wonton Wrappers (6 ounce) into 1/4-inch strips. Be sure to pull all of the strips apart so they will not stick when frying.
Step 2
In a skillet over medium-high heat, add enough Vegetable Oil (to taste) to cover 1/4-inch of the bottom. Occasionally test by sprinkling a few drops of water in the oil, if it sizzles, the oil is hot enough.
Step 3
Add a handful of the wontons to the oil and begin to stir immediately. Once they start to turn a pale golden brown (about 1 minute), scoop them out using a spider or slotted spoon.
Step 4
Set aside until you serve the soup.
Step 5
Cut the Pork Loin (1 pound) into 3-inch x 1/4-inch strips.
Step 6
Cut the Extra Firm Tofu (16 ounce) into 1/4-inch cubes.
Step 7
Thinly slice the Shiitake Mushroom (1/4 cup). Thinly slice the Wood Ear Mushrooms (1/4 cup).
Step 8
Heat the Vegetable Oil (1 tablespoon) in a medium-size skillet over medium-high heat. Add the pork loin and cook until browned, approximately 3-5 minutes. Remove from heat and drain off any excess liquid.
Step 9
In a large pot, combine the Chicken Stock (8 cup), Soy Sauce (1/3 cup), Rice Vinegar (3/4 cup), Crushed Red Pepper Flakes (1 teaspoon), and Ground White Pepper (1 teaspoon).
Step 10
To the pot, add Sesame Oil (2 teaspoon), pork loin, Bamboo Shoots (8 ounce), Enoki Mushroom (1/2 cup), shiitake mushrooms, and wood ear mushrooms. Bring to a boil and then reduce to a simmer.
Step 11
Mix Corn Starch (1/4 cup) with 1/2 cup of Water. Slowly pour the cornstarch mixture into the soup, stirring constantly until the soup has thickened, about 3-5 minutes. Return the soup to a boil and then turn off the heat.
Step 12
Stirring the soup in a circular motion, slowly drizzle in the beaten Egg (2). You want the egg to form wispy strands, not clumps.
Step 13
Add Kosher Salt (to taste) if needed. Serve hot and garnish with Scallion (to taste) and crispy wonton wrappers.

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Nutrition Per Serving
Calories
423
% Daily Value*
Fat
16.0 g
21%
Saturated Fat
4.8 g
24%
Trans Fat
0.1 g
--
Cholesterol
118.0 mg
39%
Carbohydrates
32.0 g
12%
Fiber
6.9 g
25%
Sugars
1.4 g
--
Protein
38.9 g
78%
Sodium
1108.3 mg
48%
Vitamin D
0.7 µg
3%
Calcium
206.4 mg
16%
Iron
4.0 mg
22%
Potassium
656.7 mg
14%
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