Hot and Sour Soup with Pork and Tofu

Name: Hot and Sour Soup with Pork and Tofu
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Ingredients: 1/4 lb pork tenderloin, cut into thin strips; 14 oz medium-firm tofu, cubed; 4 eggs; 8 oz bamboo shoot strips; 1/2 cup shredded carrots; 1/4 cup dried black fungus, shredded; 3 Chinese mushrooms, sliced; 5 oz enoki mushrooms; 2 green onions, chopped; 2 tbsp cilantro, chopped; 1 tbsp soy sauce; 2 tbsp rice wine; 1/2 tsp salt; 1/2 tsp sugar; 1 tbsp potato starch; 3 tbsp black vinegar; 1 tbsp white pepper

Servings---

Prep Time25 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

pork tenderloin, cut into thin strips
0.3 lb
medium-firm tofu, cubed
14 oz
eggs
4
bamboo shoot strips
8 oz
shredded carrots
0.5 cup
dried black fungus, shredded
0.3 cup
Chinese mushrooms, sliced
3
enoki mushrooms
5 oz
green onions, chopped
2
cilantro, chopped
2 tbsp
soy sauce
1 tbsp
rice wine
2 tbsp
salt
0.5 tsp
sugar
0.5 tsp
potato starch
1 tbsp
black vinegar
3 tbsp
white pepper
1 tbsp

Step-by-Step Instructions

Soak the dried black fungus in warm water for about 1 hour, or until softened. In a separate bowl, soak the Chinese mushrooms for 1 hour, then squeeze out excess water, reserve the soaking liquid, and slice the mushrooms into thin strips. Rinse the bamboo shoots well to remove any canned flavor. Mix the pork with the marinade ingredients and let it marinate for at least 10 minutes while you prepare the remaining ingredients.

Fill a soup pot about one-third full with water. Add the tofu, sliced mushrooms, and the reserved mushroom soaking liquid, leaving behind any grit at the bottom of the bowl. Bring to a boil over medium-high heat.

Skim off any foam from the surface of the broth. Add the bamboo shoots, softened black fungus, shredded carrots, and rice wine, then return the soup to a gentle boil.