Ken's Hot-And-Sour Soup Recipe

Name: Ken's Hot-And-Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces pork boneless, lean; 1 ounce mushrooms, chinese dried; 1 ounce bean thread noodles; 10 ounces bean curd fresh; 2 small eggs; 1 teaspoon sesame oil; 1 quart chicken broth; 2 teaspoons sugar; 3 tablespoons red vinegar; 1/2 teaspoon white pepper; 2 tablespoons soy sauce, dark; 1 tablespoon cornstarch blended with water; 2 tablespoons scallions, spring or green onions finely chopped; 2 tablespoons cilantro finely chopped; 1 teaspoon sesame oil; 1 teaspoon hot chili pepper oil

Servings: persons

3 ounces pork boneless, lean
1 ounce mushrooms, chinese dried
1 ounce bean thread noodles
10 ounces bean curd fresh
2 small eggs
1 teaspoon sesame oil
1 quart chicken broth
2 teaspoons sugar
3 tablespoons red vinegar
1/2 teaspoon white pepper
2 tablespoons soy sauce, dark
1 tablespoon cornstarch blended with water
2 tablespoons scallions, spring or green onions finely chopped
2 tablespoons cilantro finely chopped
1 teaspoon sesame oil
1 teaspoon hot chili pepper oil

1
Cut the pork into thin shreds.
2
Bring some water to a boil in a pot and blanch the pork in it for 2 minutes.
3
Drain the meat and set it aside.
4
Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid.
5
Discard the stems and finely shred the caps.
6
Soak the noodles for 5 minutes in warm water, then drain them.
7
Cut them into 5-inch lengths and set them aside.
8
Drain the bean curd and shred it into thin strips.
9
Beat the eggs and sesame oil together in a small bowl.
10
Bring the chicken stock to a simmer in a large pot.
11
Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce.
12
Simmer for 3 minutes, then thicken it with the cornstarch mixture.
13
Simmer for 2 minutes with the heat as low as possible.
14
Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks.
15
Stir in the scallions, fresh cilantro, sesame oil and chili oil.
16
Pour the soup into a large tureen or individual bowls and serve at once.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 ounces pork boneless, lean, 1 ounce mushrooms, chinese dried, 1 ounce bean thread noodles, 10 ounces bean curd fresh, and more.

Yes, Ken's Hot-And-Sour Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ken's Hot-And-Sour Soup

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