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August 8, 2011
Hot and Sour Soup
Heart-warming Soups
Prep time:
20 minutesCooking time:
15 minutes“Grandma used Asian sesame oil, made from toasted sesame seeds, to give her homemade Chinese food that distinctive restaurant-quality flavor.”
Ingredients
Serves 4
- 1 cup hot water
- 1/4 cup dried mushrooms or 1/2 cup sliced fresh mushrooms
- 5 tablespoons white vinegar
- 3 tablespoons soy sauce
- 4 tablespoons cornstarch, divided
- 8 ounces lean pork, shredded or ground
- 3 tablespoons water
- 4 cups chicken broth
- 1 egg
- 1 tablespoon Asian sesame oil
- 2 green onions, thinly sliced
Directions
1
Pour hot water over dried mushrooms in a small bowl; soak until softened, about 20 minutes. Remove mushrooms; strain and reserve liquid.
2
Meanwhile, combine vinegar, soy sauce, 1 tablespoon cornstarch and pork in a small bowl. Blend remaining cornstarch and water in another small bowl. Bring broth to a boil in a large pot.
3
Reduce heat to medium-low. Add reserved liquid and mushrooms to soup. Simmer for 3 minutes. Add pork mixture. Simmer until pork is no longer pink, about 2 minutes.
4
Stir cornstarch mixture into soup. Cook until thickened, about 3 minutes. Add egg to soup, stirring until set, about 1 minute. Remove pot from heat. Drizzle the sesame oil over soup. Top with green onions.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma used the microwave to speed up the mushroom soaking process. She placed the mushrooms and water in a microwave-safe bowl and microwaved on MEDIUM for about 2 minutes, then let them stand for 5 minutes.
Great Pairings
Asian-Style Grilled Beef
The great sesame-soy flavor combination is the star of this entrée. You can save money and still get rave reviews by replacing 4 ounces of the beef with whole button mushrooms. Serve with plenty of rice.
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