I make this recipe all the time, each time, differently. This time, I used less vinegar and hot pepper flakes than the recipe called for, and I really liked that.
Usually, I use all canned chicken broth and just pork loin, instead of tofu, but I decided to try the tofu for a change. I will stick with the pork in the future, LOL!
I also added a quart of beef broth I'd made, instead of 2 quarts of chicken broth. I will keep that change - I loved it!
Oh yeah, I omitted the eggs in this one, but they are a nice touch, if you aren't dieting.
I gave this 3 points, for the portion of tofu, and a little for the sesame oil, cornstarch, etc.
I served it over one cup of whole grain linguini, for another 4 points. Very filling and DEEEElicious!
Lee
Hot and Sour Soup
This makes a double batch..
½ cup dried wood ears (crumble before rehydrating) Note: if not available, use more shitakes
1 cup dried shiitake mushrooms (crumbled)
1 large package sliced, fresh mushrooms (PLUS 1 can whole straw mushrooms)
(1) 49 oz can chicken broth , PLUS 1 quart beef broth
1 can bamboo shoots, drained
1 teaspoon minced ginger
6 tablespoons cornstarch mixed with equal parts water
5 large eggs (optional)
2 lb Pork loin, cut into bite-sized pieces
1/2cup red wine vinegar
6 tablespoons thin (regular) soy sauce plus a pinch of sugar
2 tablespoon thick soy sauce (optional)
14 ounces firm tofu, cut into 1/2 inch dice (OPTONAL)
1 teaspoon sesame oil
1 teas crushed red pepper (use more for additional heat)
finely diced scallions
Chinese noodles or dumplings
In a bowl, cover the wood ears and dried mushrooms with hot water. Microwave on high for 5 minutes and let sit until softened. Drain and thoroughly rinse.
In a large saucepan combine the chicken and beef broths, wood ears, all of the mushrooms, bamboo shoots, and ginger. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and red pepper and boil over moderately high heat for 2 minutes.
Stir the cornstarch and water mixture into the soup in a steady stream. In a bowl, lightly beat the eggs and stir into the soup. Stir in the soy sauces, pork, (tofu if used) and sesame oil and cook over medium heat until the pork is just poached – maybe 10 minutes.
Serve with cooked Chinese noodles or cooked Chinese dumplings. Place noodles or dumplings in a serving bowl and ladle soup over them. Garnish with green onions.
Usually, I use all canned chicken broth and just pork loin, instead of tofu, but I decided to try the tofu for a change. I will stick with the pork in the future, LOL!
I also added a quart of beef broth I'd made, instead of 2 quarts of chicken broth. I will keep that change - I loved it!
Oh yeah, I omitted the eggs in this one, but they are a nice touch, if you aren't dieting.
I gave this 3 points, for the portion of tofu, and a little for the sesame oil, cornstarch, etc.
I served it over one cup of whole grain linguini, for another 4 points. Very filling and DEEEElicious!
Lee
Hot and Sour Soup
This makes a double batch..
½ cup dried wood ears (crumble before rehydrating) Note: if not available, use more shitakes
1 cup dried shiitake mushrooms (crumbled)
1 large package sliced, fresh mushrooms (PLUS 1 can whole straw mushrooms)
(1) 49 oz can chicken broth , PLUS 1 quart beef broth
1 can bamboo shoots, drained
1 teaspoon minced ginger
6 tablespoons cornstarch mixed with equal parts water
5 large eggs (optional)
2 lb Pork loin, cut into bite-sized pieces
1/2cup red wine vinegar
6 tablespoons thin (regular) soy sauce plus a pinch of sugar
2 tablespoon thick soy sauce (optional)
14 ounces firm tofu, cut into 1/2 inch dice (OPTONAL)
1 teaspoon sesame oil
1 teas crushed red pepper (use more for additional heat)
finely diced scallions
Chinese noodles or dumplings
In a bowl, cover the wood ears and dried mushrooms with hot water. Microwave on high for 5 minutes and let sit until softened. Drain and thoroughly rinse.
In a large saucepan combine the chicken and beef broths, wood ears, all of the mushrooms, bamboo shoots, and ginger. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and red pepper and boil over moderately high heat for 2 minutes.
Stir the cornstarch and water mixture into the soup in a steady stream. In a bowl, lightly beat the eggs and stir into the soup. Stir in the soy sauces, pork, (tofu if used) and sesame oil and cook over medium heat until the pork is just poached – maybe 10 minutes.
Serve with cooked Chinese noodles or cooked Chinese dumplings. Place noodles or dumplings in a serving bowl and ladle soup over them. Garnish with green onions.
Attachments
Last edited: