Tuesday, April 6, 2010

Hot and Sour Soup

This is so amazing. I have only made it twice, but both times have healed my soul.  I love hot and sour soup so I would like to think that I have somewhat of a palate for it....well and all my friends love it too so that is honestly all the gratification I really need.  Anyways I made this soup last Friday for two lovely friends during that crazy stormy weather.  It was perfect after a long week and work day, and very filling too I might add.  Sad to say I did not create this recipe, but second best Sunset did:) Picture from this link.

Makes 4.5 quarts (that is a lot, just in case you were wondering)
Adapted from Sunset

The Ingredients
2 pounds pork top loin, cut into bite size pieces
1/4 cup plus 2 tablespoons soy sauce
2 tablespoons ginger, freshly grated
3/4 cup rice vinegar
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
1/4 cup peanut oil
1 can (8oz.) sliced bamboo
12 cups chicken broth
3/4 pound shiitake mushrooms, chopped however you like it
12 ounces firm tofu, drained and cubed
4 large eggs
1/2 teaspoon toasted sesame oil
1 teaspoon ground black pepper
Chopped fresh cilantro and sliced green onions to sprinkle on soup in the end

The Process
1.  In a bowl, toss pork with 1/4 cup soy sauce and ginger.  Marinate 20 minutes.  In another bowl, stir together remaining 2 tablespoons soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.

2.  Heat peanut oil in large pot (at least 5 quarts) over medium-high heat, the add pork and marinade.  Cook, stirring consistently, until pork loses its pink color, about 4 minutes.  Stir in bamboo shoots and cook 1 minute.

3.  Increase heat to high, add broth, and bring to a boil.  Add mushrooms, reduce heat to a simmer, and cook about 20 minutes.  Add tofu and simmer 5 minutes.  Add soy-vinegar mixture and simmer 5 mintues more; the liquid will thicken.

4.  In a small bowl, beat eggs with sesame oil.  Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction.  Add pepper, stir briefly, them simmer 5 minutes.

Serve with cilantro and green onions AND SRIRACHA!

The heat is the key in my humble opinion...hehe

Nutritional facts: per bowl, Calories-224, Fat 18g, Protein 15g, and Fiber 0.7g

Pretty darn healthy once again, especially for a dinner!

Picture from: http://www.hotdog.hu/user_prof.hot?user_id=878726

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