Chinese Spicy Hot and Sour Soup

Name: Chinese Spicy Hot and Sour Soup
Yield: 6
Ingredients: 5 dried wood ear mushrooms; 4 dried shiitake mushrooms; 8 dried tiger lily buds; 4 cups chicken stock; 1/3 cup diced bamboo shoots; 1/3 cup lean ground pork; 1 teaspoon soy sauce; 1/2 teaspoon white sugar; 1 teaspoon salt; 1/2 teaspoon ground white pepper; 2 tablespoons red wine vinegar; 2 tablespoons cornstarch; 3 tablespoons water; 1/2 (16 ounce) package firm tofu, cubed; 1 egg, lightly beaten; 1 teaspoon sesame oil; 2 tablespoons thinly sliced green onion

👥 6 servings 👁️ 2 views

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 116

% Daily Value*

Total Fat 6.3g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 465mg 20%

Total Carbohydrate 8.7g 3%

Dietary Fiber 3.5g 13%

Total Sugars 0.9g

Protein 7.4g 15%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes.

After trimming off any tough stems, slice the mushrooms.

With the fingers, shred the tiger lily stems.

Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan.

Bring to a boil, and simmer for 10 minutes.

Stir in soy sauce, sugar, salt, white pepper, and vinegar.

Combine cornstarch with 3 tablespoons water.

Add a little of the hot soup to the cornstarch, and then return all to the pan.

Heat to boiling, stirring.

Add the bean curd, and cook 1 to 2 minutes.

Just before serving, turn off the heat.