Classic Hot And Sour Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using dried shiitake mushrooms, rehydrate them in hot water for at least 20 minutes, then drain and slice thinly.

   Ca. 20 min.

   Kokkens note: Save the mushroom soaking liquid and add it to the broth for extra flavor if desired.

2. 2

   Bring the chicken broth to a boil in a large pot over medium-high heat.

   Ca. 5 min.

3. 3

   Add the julienned pork loin to the boiling broth and cook for 2-3 minutes until it is no longer pink.

   Ca. 3 min.

4. 4

   Stir in the julienned firm tofu, sliced shiitake mushrooms, and julienned bamboo shoots.

   Ca. 1 min.

5. 5

   Reduce the heat to a simmer and add the rice vinegar, soy sauce, and white pepper.

   Ca. 1 min.

   Kokkens note: Adjust the amount of vinegar and pepper to your taste preference for sourness and spiciness.

6. 6

   In a small bowl, whisk together the cornstarch and water to create a smooth slurry.

   Ca. 1 min.

7. 7

   Gradually pour the cornstarch slurry into the simmering soup while stirring constantly until the soup begins to thicken.

   Ca. 2 min.

   Kokkens note: Add a little at a time until desired thickness is reached.

8. 8

   Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently with a fork or chopsticks to create thin egg ribbons.

   Ca. 2 min.

9. 9

   Remove the soup from the heat and stir in the sesame oil.

   Ca. 1 min.

10. 10

    Ladle the hot and sour soup into bowls and garnish with sliced green onion before serving.

    Ca. 1 min.