Hot & Sour Soup

Hot & Sour Soup
15
1 Review
This soup tastes so authentic, your family will think you got take-out!
10 min
Prep Time
20 min
Total Time
4 servings

Ingredients

1 (5-ounce) 1-inch thick
boneless pork chop
2 tablespoons
soy sauce
2 tablespoons
Land O Lakes® Butter
1 cup
sliced fresh shiitake mushrooms
1/2 cup
bamboo shoots
4 stalks (1/3 cup)
green onions, diagonally cut into 1-inch pieces
1 tablespoon
finely chopped fresh garlic
1 teaspoon
red chile sauce
1 tablespoon
freshly grated ginger root
1 quart (4 cups)
chicken broth
2 tablespoons
rice vinegar
4 ounces
firm tofu, cut into 1/2-inch cubes
2 tablespoons
cornstarch
2 tablespoons
cold water
1
large Land O Lakes® Egg, lightly beaten

Directions

  1. Slice pork chop crosswise into very thin slices. Cut each slice in half lengthwise to form strips.
  2. Combine pork and soy sauce in bowl; mix until well coated.
  3. Melt butter in saucepan over medium-high heat until sizzling. Add pork; sauté, stirring occasionally, 1-3 minutes or until pork is browned and cooked through. Add mushrooms, bamboo shoots, green onions, garlic, red chile sauce and ginger root; cook, stirring occasionally, 1-2 minutes. Add chicken broth, rice vinegar and tofu; continue cooking until mixture comes to a boil.
  4. Whisk cornstarch and water together in bowl until smooth. Add cornstarch mixture to soup; cook until mixture comes to a boil.
  5. Pour beaten egg slowly through a slotted spoon to form delicate egg ribbons. Stir soup; cook 1 minute or until egg is opaque. Serve immediately.

Recipe Tips

If you're worried this soup may be too hot for your taste, start with 2 teaspoons red chile sauce and add more, as desired.

Nutrition Facts (1 serving)

Calories
190
Cholesterol
85mg
Carbohydrates
9g
Protein
14g
Fat
11g
Sodium
1550mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

This recipe is good. I cooked it twice, and my boys and me love it. Better than in Chinese restaurant. I did used fresh bamboo, Thank you.

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