Hot and Sour Soup

a Recipe By :Sid Webster+ Recipe By: Sid Webster

Servings : 12 cups
Preparation Time :0:30

Ingredients:

7
ounces tofu, extra firm (1/2 box) drained
8
ounces pork center loin chop, freeze for 15 minutes
1
can bamboo shoots, canned, sliced
10
ounces shiitake mushrooms, sliced chunks
7
cups chicken broth
3
whole scallions, diced large
½
medium onion, or whole small onion, diced
2
cloves garlic, minced
1
stalk celery, diced
¼
cup quinoa grain
3
tablespoons cornstarch
½
teaspoon cornstarch
4
tablespoons water
1
teaspoon water
1
large egg
½
teaspoon ground white pepper
2
teaspoons termeric
¼
teaspoon spirulena algae
2
teaspoons rosemary
4
tablespoons msg
5
tablespoons Chinese Black Vinegar
1 ½
teaspoons Chili Oil
3
tablespoons soy sauce, Tamari
2
tablespoons of Meat Marinade (If using the pork)

Meat Marinade

1
tablespoon soy sauce, Tamari
1
tablespoon sesame oil
1
tablespoon cornstarch

Notes:

  • tofu or pork could be substituted for the other. Marinade is not neccessary for only tofu.

Instructions:

  1. Begin heating broth.

  2. Prepare meat marinade by whisking 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl.

  3. If using tofu, place it in a deep dish and set a heavy plate on top. Weight the plate and let it stand for at least 15 minutes in order to release as much water as possible.

  4. If using pork, toss it with the marinade and set aside for 20-30 minutes.

  5. Bring broth to boil in large saucepan set over medium-high heat.

  6. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly. Mix the remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add the egg and beat until combined. Set aside.

  7. Reduce the broth to medium-low; add bamboo shoots, celery, garlic, onion, herbs, quinoa and shrooms, and simmer until mushrooms are just tender, about 5 minutes.

  8. While the broth simmers, dice tofu into ½-inch cubes.

  9. Add tofu and pork with marinade to the soup, stirring to separate the pieces. Continue to simmer until pork is cooked, about 2 minutes.

  10. Add the cornstarch mixture (without egg) to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens, about 1 minute.

  11. Stir in the vinegar, chili oil, and the 3 tablespoons soy sauce; turn off heat.

  12. Without stirring the soup, use a large spoon to slowly drizzle very thin streams of egg mixture into the pot in circular motion.

  13. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat.

  14. Gently stir soup once to evenly distribute the egg.

  15. Ladle into bowls and sprinkle top with the scallions.