Hot And Sour Soup
Author: 
Recipe type: soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Recipe adapted fromthekitchn.com. This is better than take-out. It's delicious, healthy, and so incredibly warming!
Ingredients
  • 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
Instructions
  1. Soak the mushrooms in a small bowl of water. Drain them and reserve the soaking liquid. Slice the shrooms.
  2. In a large soup pot, heat the chicken broth, aminos, and sea salt.
  3. When it comes to a boil, add the mushroom soaking liquid, pork strips, nori, and bamboo shoots.
  4. Reduce heat to a simmer and cover for 5 minutes.
  5. Add the vinegar and black pepper.
  6. Bring to a full boil, and stir in the cornstarch mixture. Continue stirring until the soup begins to thicken, about 5 minutes.
  7. Remove from heat and stir in the egg -- stir continuously until it looks like egg drop soup.
  8. Ladle into bowls and top with additional nori and sriracha if desired.
  9. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/hot-sour-soup/