I like to prepare this hot and sour soup
ahead of time to allow the vegetables and tofu
to marinate at room temperature for 30 minutes,
then just reheat and serve...
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SANDRA’S JAPANESE HOT and SOUR SOUP
Servings: (8 to 10)
Prep: 5 Mins.
Cook: 30 Mins.
Stand: 30 Mins. to marinate, then reheat and serve
2 qts. (8 cups) chicken stock
3 boneless pork chops, thinly sliced
2 garlic cloves, minced
3 tablespoons low-sodium ginger soy sauce (from Fred Meyer)
1 (15 oz. can) peeled straw mushrooms, drained, and cut in half (or sliced shiitake)
1 tablespoon red chile paste
1/2 teaspoon white pepper (or black)
4 tablespoons rice vinegar
1 (5 oz. can) sliced bamboo shoots, drained, and sliced into quarters
1 (15 oz. can) baby sweet corn cobs, drained and sliced
1 (5 oz. can) sliced water chestnuts, drained and cut into strips
1/2 cup fresh Alaska grown mung been sprouts (from Fred Meyer)
4 tablespoons cornstarch
4 tablespoons water
2 eggs, beaten
1/4 lb. firm tofu, sliced into 1”x1/4” strips
1 teaspoon sesame oil
1 green onion (green parts only), finely sliced
Bring stock to a boil in a medium-large saucepan, add pork, garlic, soy sauce, mushrooms, and chili paste, then reduce to simmer for 10 minutes.
Add white pepper, rice vinegar, bamboo shoots, baby corn, water chestnuts, and fresh bean sprouts; simmer 10 minutes.
Mix cornstarch with water, and slowly drizzle slurry into soup while stirring.
Bring back up to a simmer, and drizzle eggs in a very thin stream over the surface of soup while stirring.
Let soup stand for 10 seconds before gently folding in tofu, and stirring in sesame oil.
Let soup marinate at room temperature for 30 minutes, then reheat and serve garnished with sliced green onions. ~ Enjoy!