Hot and Sour Soup…one of my favorite soups to order in an Asian restaurant. I have finally perfected it by using a variation of a recipe I found from easy-souprecipes.com
I have tried hot and sour soup everywhere…some I have loved and others, not so much. This recipe is all about taste for me…so I just keep tasting during preparation until it is right. So, I must admit, I do cheat a little bit…I buy an already prepared applewood smoked pork loin from Harris Teeter. It is full of flavor and really makes this recipe easier. This soup can be prepared in about 20 minutes.
Heat, almost to a boil, the chicken broth. Add the pork, which I cut into strips, the garlic chili sauce (add more or less depending on your desired heat level), the shiitake mushrooms and 1/2 cup of low-sodium soy sauce. Initially, I add 1/2 cup of the soy sauce, but may add more later if need be. Allow all of these ingredients to simmer for about 8 to 10 minutes.
Add in the ground white pepper, the bamboo shoots (cut into tiny strips), and about the white vinegar. You can also add tofu at this point, if you prefer. I typically do not.
Mix around a little, then give it a taste…you may have to add just a touch more soy sauce and/or vinegar..again…this recipe is all about taste. When you get it to the desired taste, mix about the cornstarch with just a bit of water in a small bowl to make a slurry (not too thin).
Bring the pot to almost a boil. Add the cornstarch slurry, all the while mixing with a slotted spoon. Soup should start to become thicker, just to an almost gravy-like consistency.
In a small bowl, beat an egg white with a fork and add to soup, mixing as you pour it in. You will see the egg form thin white ribbons throughout the soup. Lastly, ENJOY!
I like mine with a little bit of rice. You can also substitute the pork with tofu for a vegetarian version.