One of my absolute favorite dishes is hot and sour soup. I can usually tell if a Chinese restaurant is worth a try by their hot and sour soup (no joke). I was more than happy, you can imagine, when I found this recipe. It got even better when I made it and realized that is everything I want from this soup. Super easy, delicious, spicy and amazing. Enjoy!
-6 cups chicken broth
-1 pork chop, boneless, trimmed of all visible fat, julienned
-8 oz sliced mushrooms
-2 Tbs garlic and chili sauce
-2 Tbs soy sauce
-3/4 tsp ground pepper
-1/4 cup white vinegar
-1 (5 oz) can bamboo shoots, sliced and drained
-1 (5 oz) can water chestnuts, drained
-1 (4 oz) can cut sweet baby corn
-1/2 lb tofu, sliced into small cubes
-5 Tbs cornstarch
-1 egg, beaten
-1 tsp sesame oil
-chopped green onions for garnish (optional)
Bring chicken broth to a simmer in a large pot. Add soy sauce, pork, mushrooms and garlic and chili sauce. Simmer for 10 minutes.
Add pepper, vinegar, bamboo shoots, chestnuts, corn and tofu. Simmer for 10 more minutes.
While that's simmering, mix the 5 Tbs cornstarch with 5 Tbs water. Add to the boiling mixture.
Pour the beaten egg in a thin stream into the soup, while stirring. Remove pot from heat. Gently stir in the sesame oil. Garnish with green onions, if desired. Enjoy!
Recipe adapted from here.