Hot and Sour Soup with Tofu

Name: Hot and Sour Soup with Tofu
Ingredients: Ingredients; 1 large egg; 1 package silken tofu; 4 oz pork (about 120 g); 1/2 carrot; 3 fresh shiitake mushrooms; 3 slices dried black fungus (wood ear mushrooms); Chopped cilantro, to taste; Chopped green onions, to taste; 4 cups broth (about 1000 ml); Seasonings; Salt, to taste; 2 tablespoons soy sauce; 1/3 cup distilled white vinegar (about 80 g) and 1/3 cup Chinese black vinegar (about 80 g); White pepper, to taste (about 2 teaspoons); 1 little sesame oil; For thickening: cornstarch slurry; 6 tablespoons cornstarch (about 90 g); 6 tablespoons water (about 90 g)

Sophia Hong @cooking_54068

台北市

Hot and Sour Soup with Tofu

Sophia Hong @cooking_54068

Saved

Ingredients

Ingredients
1large egg
1 packagesilken tofu
4 ozpork (about 120 g)
1/2carrot
3fresh shiitake mushrooms
3 slicesdried black fungus (wood ear mushrooms)
Chopped cilantro, to taste; Chopped green onions, to taste
4 cupsbroth (about 1000 ml)
Seasonings
Salt, to taste
2 tablespoonssoy sauce
1/3 cupdistilled white vinegar (about 80 g) and 1/3 cup Chinese black vinegar (about 80 g)
White pepper, to taste (about 2 teaspoons)
1little sesame oil
For thickening: cornstarch slurry
6 tablespoonscornstarch (about 90 g)
6 tablespoonswater (about 90 g)

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Steps

1

1. Slice the carrot diagonally into thin ovals, then cut into thin matchsticks. Set aside. Slice the fresh shiitake mushrooms thinly, then cut into strips. Set aside. Cut the black fungus into thin strips. Set aside. Slice the pork, then cut into thin strips. Set aside. Slice the tofu into 1/4-inch (0.5 cm) thick pieces, then cut into thin strips. Set aside. *Try to keep all ingredients about 2 inches (5 cm) long for a nice presentation.
2

Bring the broth to a boil in a soup pot. Add the carrot strips, black fungus strips, shiitake mushroom strips, and pork strips. Cook until the pork is done, skimming off any foam or impurities from the surface. Season with soy sauce and salt.
3

Stir the cornstarch slurry to prevent settling. Reduce the heat slightly. With one hand, slowly pour the cornstarch slurry into the pot in batches while stirring constantly with the other hand. The soup will gradually thicken. Stop when it reaches your desired consistency.
4

Turn off the heat. Add the white vinegar and white pepper, and stir to combine. Sprinkle with green onions and cilantro.