Sun 2 Jun 2013
Every once in a while we get a hankering for hot and sour soup. This version from the LCBO’s Food & Drink magazine is a classic. Simmer rehydrated dried mushrooms, lean pork, ginger and bamboo shoots in chicken stock, add tofu and seasonings, drizzle in a beaten egg, top with minced green onion and it’s ready. Once your ingredients are prepared, this soup cooks in less than 15 minutes. If you want more heat, boost the amount of hot sauce.
Avoiding Additives and Preservatives
Many of the ingredients in this recipe may contain artificial ingredients, so read the labels carefully. I used Imagine brand organic chicken stock, Ponderosa brand mixed dried mushrooms, M’Lord brand sliced bamboo shoots, PC Blue Menu tofu, tamari, Marukan rice vinegar, Tabasco hot sauce and President’s Choice sesame oil.
6 cups (1.5 L) chicken stock
6 dried mushrooms, soaked for 15 minutes and thinly sliced (soaking water reserved)
6 to 7 oz (175 to 210 g) lean pork, thinly sliced
½ cup (125 ml) bamboo shoots, julienned
1 tsp (5 ml) finely chopped ginger
1 cup (250 ml) diced soft tofu
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1 tsp (5 ml) chili sauce (such as Tabasco sauce)
1 tbsp (15 ml) sesame oil
½ tsp (2 ml) sugar
½ cup (125 ml) reserved mushroom soaking water mixed with 1 tbsp (15 ml) cornstarch
1 egg, beaten
Salt and freshly ground pepper
1 green onion, finely chopped
Combine chicken stock, mushrooms, pork, bamboo shoots and ginger in a pot over medium heat and simmer for 5 minutes or until pork is no longer pink. Add tofu, soy, rice vinegar, chili sauce, sesame oil and sugar and bring to a boil. Stir in cornstarch mixture and boil for 1 minute or until slightly thickened.
Pour beaten egg into soup in a slow stream, stirring to make egg stringy. Season with salt, pepper, more soy or chili sauce depending on your tastes. Sprinkle with green onions. Serves 4.
From Food & Drink magazine