Classic Hot And Sour Soup

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 20 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 3 min

4. 4

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

   Ongeveer 1 min

5. 5

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 1 min

7. 7

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 2 min

9. 9

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

   Ongeveer 1 min

10. 10

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

    Ongeveer 1 min