Hot & Sour Soup

1. 1

   squeeze out any excess water from the mushrooms, then finely slice, discarding any tough stems.

2. 2

   finely slice the pork, bamboo shoots, and bean curd all to about the same size.

3. 3

   bring stock to a boil.

4. 4

   add the pork and boil over high heat for 2 minutes.

5. 5

   add the mushrooms and bamboo shoots and boil for another 2 minutes.

6. 6

   next add the shaoxing, light soy sauce, rice vinegar, salt and pepper.

7. 7

   boil for 1 minute.

8. 8

   reduce heat to simmer, cover and cook for 5 minutes.

9. 9

   add the bean curd and boil uncovered for 2 minutes.

10. 10

    To Serve: rapidly stir in the egg until it has formed fine shreds.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.