Hot and Sour Soup
with Pork, Tofu and Mushrooms
|Saturated Fat Acids||2.6 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Heat a small amount of water. Soak the mushrooms for about 30 minutes in lukewarm water.
Pat the pork dry and cut into 5mm (approximately 1/4-inch) cubes. Mix pork with 2 teaspoons soy sauce and chile oil and set aside to marinate.
Cut tofu into strips 5 cm in length and 5 mm in thickness (approximately 2 inches long x 1/4 inch). Drain the bamboo shoots. Rinse scallions and cut into very thin slices.
Drain mushrooms and cut into very thin strips. Place mushroom strips and chicken stock in a pot and bring to a boil. Cook for 5 minutes.
Reduce heat, add the pork and simmer for 25 minutes.
Add bamboo shoots, remaining soy sauce and rice wine. Simmer 5 minutes.
Whisk the eggs. Slowly pour eggs into the simmering soup while stirring. Add tofu and cook until heated through.
Remove soup from the heat and season with vinegar, Szechuan pepper and white pepper to taste. Portion into bowls. Garnish with scallions. Serve.