Hot and Sour Soup
Author: Mink
Recipe type: Soup
Cuisine: Chinese
Serves: 4
- 2 boneless pork loin chops or chicken breast, thinly slice in long strips (4 oz.)
- 1 box low sodium chicken broth (32 oz.) or stock
- 2 tablespoons Golden Mountain Seasoning Sauce or light soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon grated fresh ginger
- 1 tablespoon Sambal Oelek chili paste
- 1 pack of any mushrooms (sliced) or any exotic mushrooms such as Tea Tree mushrooms (8 oz.)
- 1 can bamboo shoots (5 oz.)
- 1 tablespoon vegetable or canola oil
- 1 egg
- 1 tablespoon corn starch
- 1 green onion, finely chopped
- Heat up the oil in a medium pot, use medium heat.
- Once the oil is hot, add ginger, stir for a few minutes.
- Add pork or chicken, stir occasionally until cooked (4-5 minutes).
- Add chili paste. Stir for 10-15 seconds.
- Add Golden Mountain Seasoning Sauce (or light soy sauce), vinegar and chicken broth or stock. Bring it to a boil.
- Scoop a couple tablespoons of the broth into a small bowl. Add corn starch, stir until dissolved.
- Drain and add bamboo shoots and mushrooms.Let it cook for 2-3 minutes.
- Add cornstarch. Stir and let it cook for 1 minute.
- Beat the egg in a small bowl (you can reuse the cornstarch bowl).
- Stir soup in circle and slowly drop the egg into the pot. Let it cook for 1 minute.
- Turn off the heat.
- Sprinkle green onions before serving.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/hot-and-sour-soup/
3.5.3251