Anti Inflammatory Hot and Sour Soup

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

6 cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth
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6 oz pork loin or pork tenderloin, cut into thin matchsticks
Chef's tip
Choose chicken breasts of similar thickness, or pound them evenly. Cooking time may vary, so cook to 165°F (74°C) before slicing.
½ cup canned bamboo shoots, drained and cut into thin matchsticks
½ cup dried wood ear mushrooms, rehydrated, stems trimmed, and thinly sliced
8 oz silken tofu, cut into ½-inch cubes
3 tbsp soy sauce
3 tbsp chinese black vinegar (chinkiang vinegar)
1 tsp ground white pepper, plus more to taste
1 tsp sesame oil

For the slurry

¼ cup cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
¼ cup cold water

For the egg ribbons

2 large eggs, beaten

For serving

2 scallions, thinly sliced
1 tsp chili oil (optional)

Instructions

1
Place the dried wood ear mushrooms in a bowl, cover with boiling water, and soak for 20 minutes until fully softened and pliable. Drain, trim any tough stems, and slice thinly.
2
Bring the chicken broth to a boil in a large saucepan over medium-high heat. Add the pork matchsticks, bamboo shoots, and sliced wood ear mushrooms. Return to a boil, then reduce heat to medium and simmer for 5 minutes until the pork is opaque throughout with no pink at the center.

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