Hot And Sour Soup
Author: Stacey @There's A Cook In My Kitchen
Recipe type: soup
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 4
- 1 oz dried shiitake mushrooms, rehydrated in a bowl of hot water for about 20 minutes (be sure to save the soaking liquid to add to the soup)
- 1 qt chicken broth
- 1 Tbs liquid aminos (or soy sauce) (you can buy aminos here)
- ⅓ lb pork cutlet, sliced into thin strips (or use tofu for a vegan version)
- 5 oz can sliced bamboo shoots, drained
- ½ tsp sea salt
- ¼ tsp (or more to taste) ground black pepper
- 7 Tbs white vinegar
- 3 Tbs cornstarch whisked together with 4 Tbs water
- 2 Tbs nori krinkles (or substitute another type of seaweed) (you can get them here)
- 1 beaten egg
- Optional toppings: extra nori, drizzle of sriracha
- Soak the mushrooms in a small bowl of water. Drain them and reserve the soaking liquid. Slice the shrooms.
- In a large soup pot, heat the chicken broth, aminos, and sea salt.
- When it comes to a boil, add the mushroom soaking liquid, pork strips, nori, and bamboo shoots.
- Reduce heat to a simmer and cover for 5 minutes.
- Add the vinegar and black pepper.
- Bring to a full boil, and stir in the cornstarch mixture. Continue stirring until the soup begins to thicken, about 5 minutes.
- Remove from heat and stir in the egg -- stir continuously until it looks like egg drop soup.
- Ladle into bowls and top with additional nori and sriracha if desired.
- Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/hot-sour-soup/
3.5.3229