Hot and sour soup is a dish from the Sichuan cuisine made out of strips of chicken or pork cooked in a thick broth with vegetables like mushrooms, day lily buds, wood ear fungus, bamboo shoots and tofu.
- 8 cups chicken stock
- 300 g pork shoulder chops, sliced
- 400 g can straw mushrooms, sliced
- 200 g can sliced bamboo shoots
- 400 g can baby corn
- 200 g firm tofu, sliced
- 1 cup sliced shiitake mushroom, thinly sliced
- 1 cup rehydrated dried wood ear fungus, thinly sliced
- 4 tbsp garlic and red chili paste
- 2 tbsp soy sauce
- 1 tsp white ground pepper
- 1 tsp cayenne pepper
- 4 eggs, beaten
- 6 tbsp cornstarch diluted in 1/2 cup water
- 1/4 cup white vinegar
- 1 tsp sesame oil
- spring onions, to garnish
- In a large pot bring chicken stock, soy sauce and chili paste to a boil.
- Add pork, shiitake mushroom, straw mushrooms and cayenne pepper then simmer for 15 minutes.
- Add the pepper, vinegar, bamboo shoots, baby corn, wood ear fungus and tofu then simmer for 10 minutes.
- Add the diluted cornstarch, bring back to a boil then simmer until soup is thick. Season with salt.
- Turn heat off then pour beaten eggs in a thin stream while mixing.
- Add sesame oil and garnish with chopped spring onions, serve.