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Receta Fresher and Better Hot and Sour Soup

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I saw this adapted recipe by Joanne Chang on Yahoo Shine one day and since hubby and I both adore Hot and Sour Soup I decided to make it.

Let me just say this is the best Hot and Sour I have made so far, it is fresher and better. The flavors are bright and pungent and the texture is amazing. The only change I made was using lean boneless pork chops instead of ground pork. Give it a try you won't be disappointed! One note, be sure and drain and squeeze excess water out of your Tofu.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $0.37 view details
  • 2 tablespoons vegetable oil
  • 1 garlic clove, smashed and minced
  • 1 tablespoon minced fresh ginger
  • 4 scallions, white and green parts, minced, plus more for garnish
  • 8 ounces ground pork
  • 4 cups store-bought or homemade chicken stock
  • 1 pound soft or firm tofu (not silken and not extra firm), cut into 1/2-inch cubes
  • 4 or 5 medium button mushrooms, wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)
  • 1 teaspoon granulated sugar
  • 2/3 cup rice vinegar, or to taste
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon sesame oil, plus more for garnish
  • 1 tablespoon Sriracha sauce, or to taste
  • 2 large eggs
  • White or black pepper for garnish

Direcciones

  1. In the saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute. You want to break up the pork into smaller pieces with a spoon, but don't worry about breaking it down completely or cooking it through.
  2. Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.
  3. In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper. Serve immediately. (Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup may take on a slightly different appearance, but it will taste just the same.)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 200g
Recipe makes 8 servings
Calories 194  
Calories from Fat 124 64%
Total Fat 13.8g 17%
Saturated Fat 3.5g 14%
Trans Fat 0.09g  
Cholesterol 76mg 25%
Sodium 545mg 23%
Potassium 279mg 8%
Total Carbs 6.43g 2%
Dietary Fiber 0.3g 1%
Sugars 2.88g 2%
Protein 9.93g 16%
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