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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (747g) Recipe makes 4 servings The following items or measurements are not included below: garlic and red chile paste 1 cup shiitake mushrooms 1/4 cup dried black fungus |
||
| Calories 379 | ||
| Calories from Fat 126 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.0g | 21% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 1453mg | 60% | |
| Potassium 1121mg | 32% | |
| Total Carbohydrate 31.5g | 10% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 9.9g | ||
| Protein 32.4g | 64% | |
Ingredients
- 8 cups chicken stock
- 1/4 lb lean pork, julienned
- 2 tablespoons garlic and red chile paste
- 2 tablespoons soy sauce
- 3/4 teaspoon white pepper, ground
- 1/2 cup egg substitute
- 2 tablespoons cornstarch
- 1/2 cup bamboo shoot, julienned
- 1/2 cup water chestnut, sliced
- 1/2 cup carrot, julienned
- 1 cup shiitake mushroom, sliced and stems removed
- 1 cup straw mushroom
- 1 (12 ounce) package cake tofu, 1/4-inch dice
- 1/4 cup white vinegar
- 1 teaspoon sesame oil
- 1/4 cup dried black fungus, soaked for 1 hour
- scallion, finely chopped, garnish
Directions
1
Bring stock to a simmer.2
Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.3
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.4
Simmer 5 minute.5
Mix cornstarch with 2 tablespoons water and add.6
Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.7
Serve with a garnish of chopped scallions.8
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
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Featured Reviews for This Recipe
From: mollymustang
On May 8, 2008
I made this recipe exactly how it is written (except omitting the tofu), and it turned out pretty good. I really like the restaurant version of hot & sour soup, and this had a little different taste, but VERY close! I think the ingredients that threw the flavor off was the mushrooms. I used canned shiitake & straw mushroom (only way I could find them) and was not impress with the flavor & texture it gave. Next attempt will be with fresh button mushrooms...which I've had at a couple Chinese restaurants. Thanks so much!!
From: TexanExpat
On Apr 11, 2008
I can't believe how great this recipe is! It tastes just like the hot and sour soup I have been craving, but can't have in the UK b/c we can't afford to eat out. I left out the pork, eggs, carrot, water chestnut, and black fungus. It was delicious. I used 2 tablespoons of cornstarch and did not find the soup thick at all. Next time I'll try to find golden needles and black fungus, and then maybe open a Chinese restaurant! Thanks for a great recipe that I'll be sharing with family and friends!
From: amity bradley
On Feb 1, 2001
My boyfriend and i were very pleased with this recipe. he is half chinese so he knows the good stuff. the only thing we changed was the amount of chili paste. we only put one tablespoon instead of 2. the soup is very very spicy with 2 tblsp's. other than that it was great. the flavor is awesome. my boyfriend said that it tasted just like his mom's. that is a great compliment. amity
From: Bob Crouch
On Apr 23, 2002
With a few adjustments this is the best I have ever made. I've searched far and wide for a good recipe, and here it is. I added two additional cups of broth. Used 2 tablespoons of corn starch, two eggs, and a splash more vinegar. I agree that using the two tablespoons of chili sauce makes it really really hot, but I like it that way. Served it with sticky rice. It was tremendous. What a find. Thanks for posting this recipe.
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