Chinese Hot and Sour Soup
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 191 |
| pro | 18 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 1,041 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 14 |
| vit A | 3 |
| vit C | 2 |
| folate | 15 |
Strips of mushrooms, noodles, tofu and pork float in this flavourful broth. Streamers of egg make this even more authentic.
Ingredients
- 6 dried shiitake mushrooms, (or 1cup/250 mL sliced fresh caps)
- 1 oz bean thread noodles
- 8 oz firm tofu
- 8 oz boneless pork loin chops, trimmed
- 4 tsp cornstarch
- 5 cups chicken stock
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tsp granulated sugar
- 1/2 tsp white pepper
- 2 eggs
- 1 tbsp whole fresh coriander leaves
- 1 tsp sesame oil
- 2 green onions, sliced
Preparation
In small bowl, cover dried mushrooms with 1 cup (250 mL) warm water; let stand until softened, about 20 minutes. Drain, reserving liquid. Discard stems and finely slice caps; set aside. (If using fresh mushrooms, do not soak.)
In large bowl of warm water, soak noodles for 5 minutes; drain and pile on cutting board. Cut pile in half to shorten noodles; set aside. Cut tofu into thin slices; set aside. Cut pork into thin strips; toss with 1 tsp (5 mL) of the cornstarch.
In large saucepan, bring stock to simmer. Add pork, vinegar, soy sauce, sugar, pepper, and reserved mushrooms and soaking liquid, noodles and tofu; simmer for 3 minutes.
¡In small bowl, whisk remaining cornstarch with 1 tbsp (15 mL) cold water; add to soup and simmer for 2 minutes. Remove from heat.
In small bowl, whisk eggs with 1 tbsp (15 mL) water; drizzle into soup, stirring slowly to form streamers. Stir in coriander leaves, sesame oil and onions.
In large bowl of warm water, soak noodles for 5 minutes; drain and pile on cutting board. Cut pile in half to shorten noodles; set aside. Cut tofu into thin slices; set aside. Cut pork into thin strips; toss with 1 tsp (5 mL) of the cornstarch.
In large saucepan, bring stock to simmer. Add pork, vinegar, soy sauce, sugar, pepper, and reserved mushrooms and soaking liquid, noodles and tofu; simmer for 3 minutes.
¡In small bowl, whisk remaining cornstarch with 1 tbsp (15 mL) cold water; add to soup and simmer for 2 minutes. Remove from heat.
In small bowl, whisk eggs with 1 tbsp (15 mL) water; drizzle into soup, stirring slowly to form streamers. Stir in coriander leaves, sesame oil and onions.
Source : Canadian Living Magazine: October 2003
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