Sunday, November 16, 2014

Hot and sour soup

One of my favorite comfort foods. Spicy and slightly sour, full of delicious proteins and fiber. Incidentally, also my first cooking experiment with tofu.

8 oz extra firm tofu
4 tbsp soy sauce
1 tsp sesame oil
3.4 tbsp corn starch
1 pork chop
3 tbsp and 1 tsp water
1 egg
6 cups chicken broth
5 oz can bamboo shoots
6 medium shiitake mushrooms
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tsp chili oil
1 tsp ground white pepper

Drain and cut the bamboo shoots into matchsticks. Slice the shiitake mushroom caps into 0.25-inch slices.

Place the tofu in a pie dish and squeeze out the liquid by adding a plate and a heavy can on top for 10 minutes. Discard liquid and cut tofu into 0.5-inch cubes.

Slice pork chop into matchsticks. Mix with 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp corn starch. Set aside to marinade.

Beat the egg and mix with 1 tsp water and 0.5 tsp corn starch. Mix 3 tbsp corn starch with 3 tbsp of water, set aside.

Bring the broth to a boil, add mushrooms and bamboo shoots and simmer for 5 minutes. Add tofu and pork, stir well and cook for 3 minutes. Add the cornstarch-water mix and bring to a simmer. Stir in white pepper, 3 tbsp soy sauce, chili oil and vinegars. Turn off heat.

Drizzle in the egg. Allow to sit for a minute or two without stirring. Bring back to a boil and serve.

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