Hot and sour soup

Name: Hot and sour soup
Prep time: 15 min
Cook time: 10 min
Yield: 3
Ingredients: 100 g pork loin; 1 teaspoon light soy sauce; 1/2 teaspoon vegetable oil; 1/4 teaspoon corn starch; 1 tablespoon bamboo shoot; 2 Chinese dried mushrooms (, medium size (or 1 large size)); 1 piece wood ear fungus (, about 10 of dry weight); 30 g carrots (cut into fine julienne); 3 slices ginger; 150 grams tofu (, medium firm); 1 egg (, beaten); 600 ml water (, or use chicken stock); 1 teaspoon dark soy sauce; 1 1/2 tablespoon chili bean sauce; 2 teaspoons salt; 1/2 teaspoon sugar; 2 1/2 tablespoons corn starch; 1 tablespoon water; ground coriander (, for garnish); 1 1/2 tablespoon Chinese vinegar; 2 teaspoon ground white pepper; 1 teaspoon sesame oil

Hot and sour soup was pinched from <a href="http://tasteasianfood.com/hot-and-sour-soup/" target="_blank" rel="noopener">tasteasianfood.com.</a>

"Hot and sour soup ??? is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil...."

INGREDIENTS

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100 g pork loin

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1 teaspoon light soy sauce

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1/2 teaspoon vegetable oil

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1/4 teaspoon corn starch

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1 tablespoon bamboo shoot

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2 Chinese dried mushrooms (, medium size (or 1 large size))

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1 piece wood ear fungus (, about 10 of dry weight)

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30 g carrots (cut into fine julienne)

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3 slices ginger

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150 grams tofu (, medium firm)

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1 egg (, beaten)

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600 ml water (, or use chicken stock)

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1 teaspoon dark soy sauce

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1 1/2 tablespoon chili bean sauce

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2 teaspoons salt

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1/2 teaspoon sugar

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2 1/2 tablespoons corn starch

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1 tablespoon water

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ground coriander (, for garnish)

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1 1/2 tablespoon Chinese vinegar

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2 teaspoon ground white pepper

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1 teaspoon sesame oil

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