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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% | |
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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: adopt a greyhound
On Mar 21, 2009
I just finished making this for dinner tonight and just had to taste it. What a flavor sensation. I didn't see where it said to add the carrots so I put them in with the bamboo shoots, and water chestnuts. I used 1 T garlic red chili sauce, 1/4 c. egg substitute and only had button mushrooms and dried shitake and also no tofu. This is one dynamite hot and sour soup. I can't wait until I have all the correct ingredients. This is great as I made it though.
From: Chef #256124
On Jan 23, 2009
I can't believe I have never left a rating on this absolutely fabulous recipe. I've made it for years and everyone just raves over it. The recipe has been passed out numerous times. It is the BEST hot and sour soup I have ever had and that includes in Chinese restaurants. It is my go to recipe, period. We like it hot so I used 3 tablespoons of the garlic/chili sauce. I omitted the carrots and used 2 beaten eggs instead of the more healthy egg substitute. Regarding the cornstarch, I just keep adding the slurry until it looks to be the right consistency. Everything else is as the recipe recommends....including the black fungus...or wood ear mushrooms. Thanks so much, Nancy.
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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