Ken's Hot-And-Sour Soup Recipe


Step 1

Cut the pork into thin threads. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside.

Step 2

Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps.

Step 3

Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside.

Step 4

Drain the bean curd and shred it into thin strips.

Step 5

Beat the eggs and sesame oil together in a small bowl.

Step 6

Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible.

Step 7

Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once.

Things You'll Need

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