Hot and Sour Soup with Pork, Bamboo Shoots,shiitake Mushrooms and Tofu
- Preparing Time: 2 hours
- Total Time: 2 hours
- Served Person: 8
- 1/4 cup vegetable oil
- 1/4 cup cornstarch
- 4 large eggs
- 1 tsp. salt
- 2 t. sugar
- 2 pork tenderloin cut crosswise into slices and then into thin strips
- 1/4 cup soy sauce plus 2 t., divided
- 2 t. fresh ginger minced
- 3/4 cup rice vinegar
- 1 8-oz can sliced bamboo shoots (8 oz. can) drained
- 12 cups chicken broth (trader joes works great)
- 3/4 lb shiitake mushrooms stems removed and caps thinly sliced.
- 12 oz. firm tofu drained and cubed
- 1/2 tsp. asian sesame oil
- 2 tsp. black pepper freshly ground
- fresh cilantro and sliced green onions for garnish chopped
- Carbohydrate 13.7106325 g
- Cholesterol 610.8125 mg
- Fat 26.179029375 g
- Fiber 4.67387503316998 g
- Protein 56.2798125 g
- Saturated Fat 6.49898292246875 g
- Serving Size 1 1 Serving (760g)
- Sodium 1436.925 mg
- Sugar 9.03675746683001 g
- Trans Fat 3.01905735969375 g
- Calories 524 calories
1.Toss pork strips with 1/4 cup soy sauce and ginger in a medium bowl; let stand20 minutes. In another bowl, stir together remaining 2 T. soy sauce, rice vinegar, cornstarch, sugar and salt; set aside. 2.Heat oil n a large pot over medium high heat, then add pork and marinade.Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Remove pork to a bowl with a slotted spoon, set aside. Add bamboo shoots to pot and cook 1 minute. 3. Add broth to pot and bring to a boil. Add mushrooms, reduce heat and simmer about 20 minutes. Add tofu and cooked pork; simmer 5 minutes. Add reserved soy-vinegar mixture and simmer 5 minutes more until liquid thickens. 4. In a small bowl, beat eggs with sesame oil (Add the oil right before use) . Slowly poor eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly and simmer 5 minutes. Serve topped with cilantro and green onions.
