Hot & Sour Soup

Name: Hot & Sour Soup
Prep time: 10 min
Total time: 20 min
Yield: 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 (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

This soup tastes so authentic, your family will think you got take-out!

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10 min

Prep Time

20 min

Total Time

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 (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

How to make

STEP 1

Slice pork chop crosswise into very thin slices. Cut each slice in half lengthwise to form strips.
STEP 2

Combine pork and soy sauce in bowl; mix until well coated.
STEP 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.
STEP 4

Whisk cornstarch and water together in bowl until smooth. Add cornstarch mixture to soup; cook until mixture comes to a boil.
STEP 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.

Tip #1

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.

190 Calories

11 Fat (g)

85 Cholesterol (mg)

1550 Sodium (mg)

9 Carbohydrates (g)

1 Dietary Fiber

14 Protein (g)

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