Hot and Sour Soup
Servings: 6
Total Time: Active: 30 minutes Inactive: 8 and 1/2 hours
Ingredients
8 cups water
1 pork bone with some meat on it
1/2 lb cremini mushrooms, whole
2 TBSP white vinegar
1/2 tsp white pepper
1/4 tsp red pepper flakes
1 TBSP cooking sherry
1 TBSP ginger, minced
2 green onions, chopped
1/2 block firm tofu, cube 1/2 inch pieces
1/2 lb cremini mushroom cut into strips
2 TBSP soy sauce
3 TBSP cornstarch
3 TBSP cold water
2 eggs well beaten
1 tsp sesame oil
chopped cilantro leaves
2 green onions, chopped
Directions
1. Put the water, pork bone, and 1/2 pound of mushrooms into a slow cooker and cook for 8-10 hours on LOW. Remove the pork bone and cut off the meat. Strain the pork stock into a pot or Dutch oven. Shred the pork off the bone and set aside.
2. In a small bowl mix the vinegar with the white pepper and red pepper flakes and set aside.
3. In the pot with the broth add the shredded pork, wine, ginger, green onions, tofu, sliced cremini mushrooms, and soy sauce. Simmer over medium high heat.
4. In another small dish mix the cornstarch and cold water and stir into the soup to thicken.
5. Now slowly swirl in the beaten eggs and stir well, they should be scattered, not in a clump.
6. Turn off the heat and stir in the sesame oil and vinegar-pepper mixture. Taste and add salt if you like.
7. Ladle into bowls and garnish with cilantro and green onions.
2. In a small bowl mix the vinegar with the white pepper and red pepper flakes and set aside.
3. In the pot with the broth add the shredded pork, wine, ginger, green onions, tofu, sliced cremini mushrooms, and soy sauce. Simmer over medium high heat.
4. In another small dish mix the cornstarch and cold water and stir into the soup to thicken.
5. Now slowly swirl in the beaten eggs and stir well, they should be scattered, not in a clump.
6. Turn off the heat and stir in the sesame oil and vinegar-pepper mixture. Taste and add salt if you like.
7. Ladle into bowls and garnish with cilantro and green onions.
