Secret Recipes

Chinese Hot and Sour Soup

• 1/3 lbs uncooked pork pork, cut into thin slices then shredded (using 2 forks)
• 1 tsp plus 1 to 2 tablespoons low-sodium soy sauce
• 1 tsp Chinese rice wine
• 1/2 tsp toasted sesame oil
• Pinch sugar
• 2 tsp cornstarch
• 4 cups good-quality low-sodium chicken or beef broth
• 1/2 cup shiitake mushrooms, cut into thin slices (may substitute 4 dried Chinese black mushrooms; see NOTE)
• 1/2 cup canned or fresh bamboo shoots, cut into very thin strips (julienne)
• 10 oz firm tofu, cut into 3/4-inch cubes
• 1 to 2 Tbsp Chinese black vinegar, plus more as needed
• 1 tsp freshly ground white pepper, plus more as needed
• 1 scallion, white and light-green parts, cut into shreds

Combine the pork, 1 teaspoon of the soy sauce, the rice wine, toasted sesame oil, sugar and cornstarch in a large bowl. Mix well to coat each shred of pork. Let marinate at room temperature for 10 minutes.

Bring the chicken or beef broth to a boil in a large saucepan over high heat. Add the pork and stir to separate all the pieces (the marinade will stick to the pork, so there shouldn't be much marinade to discard). Let the liquid return to a boil, then reduce the heat to medium and add the mushrooms, bamboo shoots and tofu. Cook for 3 to 5 minutes, until the pork is cooked through and the mushrooms have softened.

Season the soup with the remaining 1 tablespoon of the soy sauce and the black vinegar; and the teaspoon of the white pepper. Stir, taste and add black vinegar and/or white pepper as needed. Divide among individual bowls; garnish each portion with sliced scallion.

NOTE: To use dried Chinese black mushrooms, soak them in very hot water for 30 minutes until completely softened. Drain, trim and discard the tough stems. Cut each mushroom cap into very thin slices.

Servings:

6

Source:

Cookbook author, Jaden Hair