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RECIPE
26 INGREDIENTS16 STEPS40MIN

Hot and Sour Soup

4.8
4 Ratings

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theartofcooking

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Easy, delicious soup that get's better the more veggies you add!
40MIN
Total Time

theartofcooking

Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2.5 oz
1 pckg
Firm Tofu
3
Wood Ear Mushrooms
or Shitake Mushrooms
1 stalk
to taste
Bamboo Shoots
3
or Shiitake Mushrooms
1 handful
Preserved Mustard Stems
1 pinch
Garlic Powder
6 cups
Chicken Stock
3 Tbsp
Potato Starch
1
1 tsp
Chicken Powder
1/4 tsp
Ground White Pepper
3/4 tsp
Chili Garlic Sauce
or Sriracha
1/4 cup
Distilled White Vinegar
1 tsp
1 tsp
Sesame Oil
3 Tbsp
Water
1 Tbsp
1 tsp
Vegetable Oil
to taste
to taste
Scallions
3 cups
Water

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Nutrition Per Serving

VIEW ALL
CALORIES
244
FAT
7.8 g
PROTEIN
23.1 g
CARBS
20.0 g

Cooking Instructions

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Step 1
Cut the Pork (2.5 ounce) into strips.
Step 2
Add the strips of pork to a bowl. Top with a pinch of Salt (to taste), Garlic Powder (1 pinch), Ground White Pepper (1/3 teaspoon), Water (3 tablespoon) and mix until the water is absorbed.
Step 3
Add Corn Starch (1 tablespoon) and mix well. Add Vegetable Oil (1 teaspoon) and mix.
Step 4
Soak Wood Ear Mushrooms (3) for about 20 to 30 minutes.
Step 5
Cut the rehydrated wood ear mushrooms into strips.
Step 6
Cut the Celery (1 stalk) into 3 parts and then cut the celery into thin strips.
Step 7
Peel and slice the Carrot (1) into strips.
Step 8
Cut the Firm Tofu (1 package) into strips.
Step 9
Cut the Button Mushroom (3) into slices as well as the Bamboo Shoots (to taste).
Step 10
In a small bowl, combine Chicken Powder (1 teaspoon), Salt (1 teaspoon), Granulated Sugar (1 tablespoon).
Step 11
In another small bowl, make the slurry by combining Potato Starch (3 tablespoon) and water. Set aside. In a wok, add Water (3 cup) and bring to a boil.
Step 12
Add the pork to boiling water. After about 20 seconds, add the vegetables. After about 40 seconds, remove the pork and vegetables from the water.
Step 13
Add Chicken Stock (6 cup) to the pot. Add in chicken powder mixture, white pepper, Chili Garlic Sauce (2/3 teaspoon), Dark Soy Sauce (1 teaspoon), slurry and stir. Once the soup thickens, turn off the heat.
Step 14
Beat an Egg (1) and stir the mixture into the soup. Then turn the heat back up to medium.
Step 15
With a ladle, stir the soup in a forward motion. Add in Sesame Oil (1 teaspoon) the pork-vegetable mixture and the Preserved Mustard Stems (1 handful).
Step 16
Add in Distilled White Vinegar (1/4 cup) and stir well. Ladle into bowls, garnish with sliced Scallion (to taste) and enjoy!

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Nutrition Per Serving
Calories
244
% Daily Value*
Fat
7.8 g
10%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
64.2 mg
21%
Carbohydrates
20.0 g
7%
Fiber
3.5 g
12%
Sugars
4.7 g
--
Protein
23.1 g
46%
Sodium
1050.1 mg
46%
Vitamin D
0.3 µg
2%
Calcium
238.6 mg
18%
Iron
2.2 mg
12%
Potassium
239.7 mg
5%
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