Skip to content
Menu
Hot & Sour Soup
Plato principal

Hot & Sour Soup

50 minPara 6Nutri-Score B€€
de @jujumaoo35 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • lean pork shoulder (sliced into thin strips)Carne500 g
  • shiitake mushrooms (sliced)Frutas y verduras70 g
  • dried wood ear mushrooms (rehydrated and sliced)Frutas y verduras30 g
  • firm tofu (cut into thin strips)Fresco400 g
  • bamboo shoot (julienned)Frutas y verduras1 pieza
  • carrot (julienned)Frutas y verduras1 pieza
  • egg (lightly beaten)Lácteos1 pieza
  • chicken stockDespensa1,8 litros
  • light soy sauceDespensa15 ml
  • dark soy sauceDespensa30 ml
  • sugarDespensa4 g
  • ground white pepperEspecias2 g
  • sesame oilDespensa5 ml
  • Chinese black vinegarDespensa45 ml
  • cornstarch (mixed with water into a slurry)Despensa20 g
  • dried red chiliesEspecias2 piezas
  • scallions (chopped, for garnish)Frutas y verduras2 piezas
  • cooking oilDespensa30 ml
  • saltEspecias3 g
  • water (for the cornstarch slurry)Otro30 ml

por ración

Nutrición

229kcal

Carbohidratos
8 g
Proteínas
22 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol
  • Varillas

paso a paso

Preparación

  1. Rehydrate the dried mushrooms

    • Soak the dried wood ear mushrooms and white fungus in warm water until soft.
    • Drain, then slice the shiitake mushrooms, fungus and wood ears into thin strips.
    Paso 1

  2. Marinate the pork

    • Mix the pork strips with water until absorbed.
    • Add a pinch of salt, oil and cornstarch, then set aside to marinate.
    Paso 2

  3. Prepare the vegetables and egg

    • Slice the tofu, bamboo shoot and carrot into thin strips.
    • Beat the egg and chop the scallions for garnish.
    Paso 3

  4. Fry the chilies and bring the stock to a boil

    • Heat oil in a hot pot and briefly fry the dried chilies until fragrant.
    • Add the chicken stock to the same pot and bring to a boil.
    • Add the pork and stir to separate the strips.
    Paso 4

  5. Add the vegetables and seasonings

    • Add the rehydrated mushrooms, lily buds, bamboo shoots and carrots.
    • Stir in the light soy sauce, dark soy sauce, salt, sugar, white pepper and sesame oil.
    • Simmer gently.
    Paso 5

  6. Thicken the soup

    • Stir in the cornstarch slurry in a thin stream while stirring the soup.
    • Cook until slightly thickened, then add the tofu and simmer briefly.
    Paso 6

  7. Create the egg ribbons

    • Stir the soup in one direction and slowly pour in the beaten egg to create ribbons.
    • Give one gentle stir.
    Paso 7

  8. Finish and serve

    • Turn off the heat, then add the black vinegar and more white pepper.
    • Taste and adjust for more heat or sourness as desired.
    • Garnish with scallions and serve.
    Paso 8
Obtener Mezze