Description

Hot and sour soup made with tofu, mushrooms, bamboo shoots, eggs and spices. You can find these ingredients at your local Asian market.

Ingredients

• 10  Ounce(s) Weight Tofu, julienned
1
• 3  Cup(s) White Mushrooms, sliced
2
• 1  Pound(s) Pork, julienned, marinated in corn starch, salt, pepper and oil
3
• 2  Cup(s) Bamboo Shoots, julienned
4
• 1  Cup(s) Wood Ear Mushrooms, diced
5
• 2  Cup(s) Pickled Turnips
6
• 4 1/4  Quart(s) Chicken Stock
7
• 1  Quart(s) Corn Starch Slurry
8
• 2  Fluid ounce(s) Chili Paste
9
• 2  Fluid ounce(s) Kosher Salt
10
• 1  Cup(s) Soy Sauce
11
• 10  Each Eggs, beaten
12
• 2  Cup(s) White Rice Wine Vinegar
13
• 1  Table Spoon(s) Sesame Oil
14
• 1/2  Cup(s) Scallions, chopped
15

Directions

1. In a very large pot, add chicken stock and bring to a boil
2. In a seperate pot, add water and bring to a boil
3. Add pork, mushrooms, bamboo shoots, wood ear, turnips and tofu to water
4. Once chicken broth is boiling, skim the top
5. Add chili paste, salt and soy sacue to chicken broth and stir, bring back to a boil
6. Very slowly, add corn starch slurry to chicken stock and mix
7. Transfer all the ingredients that are in the boiling water into the chicken stock
8. Spread eggs over soup to slowly add in
9. Finish soup with vinegar and sesame oil
10. Stir to combine all ingredients
11. Bring back to a boil then reduce flame
12. Taste and season if necessary
13. Garnish with scallions
14. Serve and enjoy!