If spicy AND sour soup sounds appealing, then this recipe’s for you! It’s super easy to make, and the flavor is amazing. You can add more vinegar to make it more sour, or more sriracha if you want it spicier. This soup is great year round, but it’s definitely PERFECT for the winter!
Ingredients:
- 6 oz pork loin strips
- 7 pcs shiitake, cut into strips
- 8 oz bamboo shoots strips
- 2 oz dried wood ear mushroom
- 4 oz tofu, cubed
- 2 eggs
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp white wine vinegar
- 1 tbsp dry sherry
- 5 cups chicken stock (low sodium)
- 2 1/2 tsp sesame oil
- 1/2 tsp pepper
- 2 tbsp cornstarch
- 1/4 cup water
- 3 stalks spring onion, chopped finely
- Sriracha sauce
Directions:
- Rehydrate your dried wood ears mushrooms by placing it in a bowl filled with water. Leave it for an hour. Then rinse and cut into strips removing the hard part.
- In a pot, heat the oil in medium high heat and add the pork. Saute for a few minutes until its lightly browned.
- Add the ginger, bamboo shoots, shiitake, and wood ear mushrooms. Stir for a few minutes to infuse the flavors.
- Add the chicken stock, soy sauce, vinegar, white wine vinegar, sherry, 2 tsp sesame oil and pepper. Bring to a boil and simmer for 15 minutes.
- In a small bowl, beat the eggs with 1/2 tsp sesame oil.
- Pour the eggs in a steady stream while stirring the soup.
- Add the tofu and cook for 5 minutes more.
- Dissolve the cornstarch in water and slowly add to the soup while stirring.
- Cook for another 5 minutes. Add the spring onion and turn off the heat.
- Serve with hot sauce. Enjoy!
