Hot and Sour Soup

Name: Hot and Sour Soup
Ingredients: 1/2 package soft tofu, 1/2 block duck blood (or substitute with 1/2 cup firm tofu), 4 oz (120g) pork strips, 1/2 carrot, 1 small handful enoki mushrooms, 2 pieces wood ear mushrooms, 1 egg, a little chopped cilantro, a little chopped green onion, 1/2 cup (100 ml) broth; Seasonings: salt to taste, 2 tablespoons soy sauce, 1/3 cup (80 ml) white vinegar, white pepper to taste; For thickening: 6 tablespoons cornstarch, 6 tablespoons water

臧美月 @cook_10168073

Hot and Sour Soup

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Ingredients

1/2 packagesoft tofu, 1/2 block duck blood (or substitute with 1/2 cup firm tofu), 4 oz (120g) pork strips, 1/2 carrot, 1 small handful enoki mushrooms, 2 pieces wood ear mushrooms, 1 egg, a little chopped cilantro, a little chopped green onion, 1/2 cup (100 ml) broth
Seasonings: salt to taste, 2 tablespoons soy sauce, 1/3 cup (80 ml) white vinegar, white pepper to taste
For thickening: 6 tablespoons cornstarch, 6 tablespoons water

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Steps

1

Julienne the carrot and wood ear mushrooms. Cut the enoki mushrooms in half. Slice the tofu and duck blood (or extra tofu) into 1/4-inch (0.5 cm) thick pieces, then into thin strips. Beat the egg. Mix the cornstarch and water until smooth.
2

Bring the broth to a boil in a soup pot. Add the carrot, wood ear mushrooms, enoki mushrooms, and duck blood (or extra tofu) and bring to a boil. Add the pork strips and cook until done, skimming off any foam. Season with soy sauce and salt.
3

Reduce the heat. Slowly pour in the cornstarch mixture while stirring constantly until the soup thickens.
4

Increase the heat to bring the soup to a boil. Pour the beaten egg in a thin stream from above, swirling as you pour. Gently stir, then add the tofu strips and turn off the heat. Stir in the white vinegar and white pepper.
5

Ladle into bowls. Top with cilantro, green onion, and a drizzle of sesame oil. Serve hot.