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Name: Hot and Sour Soup
Total time: 40 min
Yield: Serves 4
Cuisine: China
Ingredients: 1 L chicken broth; 100 g pork tenderloin; 150 g firm tofu; 15 g dried wood ear mushrooms; 80 g bamboo shoots; 2 eggs; 3 tbsp rice vinegar; 2 tbsp soy sauce; 1 tsp white pepper; 2 tbsp cornstarch; 1 tsp sesame oil; 2 scallions

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China40 minServes 4déjà cuisiné

Hot and Sour Soup

酸辣汤 · Suān Là Tāng

Ingrédients12

chicken broth1 L
pork tenderloin100 g
firm tofu150 g
dried wood ear mushrooms15 g
bamboo shoots80 g
eggs2
rice vinegar3 tbsp
soy sauce2 tbsp
white pepper1 tsp
cornstarch2 tbsp
sesame oil1 tsp
scallions2

autreviandelégumelaitier et œufépice et saucecéréale

Préparation

Soak the wood ear mushrooms in warm water until soft, then slice them thinly. Cut the pork, tofu, and bamboo shoots into thin strips.
Bring the chicken broth to a simmer. Add the pork and cook until it is no longer pink.
Add the wood ears, bamboo shoots, and tofu. Simmer for about 5 minutes.
Stir the cornstarch with a little cold water, then stir it into the soup until the broth thickens slightly.
Beat the eggs and slowly stream them into the simmering soup while stirring gently so they form fine ribbons.
Season with rice vinegar, soy sauce, and white pepper. Taste and adjust the sour and hot balance.
Finish with sesame oil and sliced scallions, then serve hot.