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We had snow for most of the morning yesterday. Not enough for a snow day. Where I live in the Sierra Foothills snowplows are not in the mix here. It is too hard to get the equipment to where I live. With the extreme cold yesterday, high temp of 39 degrees and wind chill into the 20’s for some part of the day, I thought about how we could warm up inside…Hot Sour Soup came to mind. It takes a bit of prep work, but well worth it.

Ingredients
2 lean pork loin chops, boned
3 slices of fresh ginger root
5 dried shitake mushrooms, re-hydrated
2 pieces of wood ears (a black fungus), re-hydrated
1 extra firm tofu
1/4 cup of bamboo shoots
1/2 cup rice vinegar
1 tsp. ground white pepper
1/2 tsp. salt
1 tsp. sesame oil
1/2 tsp sugar
1 TBS soy sauce
1 tsp. chili oil
2 eggs lightly beaten
4 TBS cornstarch
3 TBS water
8 cups of chicken broth
2 green onions

We are going to get all the ingredients ready first. Once these are all ready to go, making the soup takes no time at all!

Getting it all together

First, cut the pork into thin slices,

Slice the pork into thin strips

and then those slices, you cut into thirds.

Then cut each slice into three strips

Slice the fresh ginger into 3 slices and trim off the skin. Next take the dried shitake mushrooms and the wood ears

Place shitake mushrooms and wood ears into a bowl and soak in hot water to soften

and stick them in a bowl of hot water. Put something on them to hold them down in the water to soften. Next cut the tofu into slices

Slice one cube of tofu into strips

and then those slices into thirds.

Then cut the tofu slices into thirds

Do the same with the bamboo shoots.

Cut the bamboo shoots into thirds

Take the next seven ingredients and combine them into the measuring cup and stir to combine. Beat your eggs lightly and set aside. Then combine the cornstarch with the water in a separate bowl and stir to combine and set aside. Cut the green onions into little slices to top the soup with, and set aside.

Now take the broth and add to your soup pot. Bring this to a boil. Add the pork, ginger, shitake mushrooms and wood ears to the pot.

Broth with pork, mushrooms and wood ears

Cook for about two minutes. Remove the ginger. Then add the tofu and the bamboo shoots and stir. Then add measuring cup of ingredients.

Add next 7 ingredients

Combine well. Next, re-stir the cornstarch with water. It will feel hard at first, but it will turn back to liquid. Slowly stirring, and I mean slowly, add this to your pot. If you add this too quickly it will form one big glob in your pot – this happened to me the first time I made this! Not pretty! Stir well as you add this and then bring the pot to a boil.

The soup after adding the cornstarch mixture

Turn down to a simmer and let this cook for a bit until the liquid in the soup becomes somewhat clear. Turn the heat off, and while stirring the soup add the eggs. Serve in a soup bowl and top with the sliced green onions.

Dinner is served!

Enjoy the heat of the heat of this soup along with the sour!

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Hot Sour Soup?


If you like Hot Sour Soup, tune in tomorrow! I have a recipe that is a wonderful blend of flavors, and has the heat and the sour of this beautiful Asian dish!

Also for the upcoming weekend: A crockpot Chili Rellenos; Pizza with a twist, and a pork loin chop recipe!

Stay tuned!

Barb

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