Brazil Nut Free Hot and Sour Soup
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Learn more →Ingredients
4 servings
- 6 cups low-sodium chicken broth
- 6 oz pork loin or pork tenderloin, cut into thin matchsticks
- 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
- 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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