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Ken’S Hot-And-Sour Soup

Ken's Hot-and-Sour Soup recipe image
This American soup features Lean boneless pork, Dried Chinese mushrooms, Bean thread noodles, Fresh bean curd, Eggs. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 972.1
Description
This American soup features Lean boneless pork, Dried Chinese mushrooms, Bean thread noodles, Fresh bean curd, Eggs. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 ounce Lean boneless pork
  • 1 ounce Dried Chinese mushrooms
  • 1 ounce Bean thread noodles
  • 10 ounce Fresh bean curd
  • 2 small Eggs
  • 1 teaspoon Sesame oil
  • 1 quart Chicken stock
  • 2 teaspoon Sugar
  • 3 tablespoon Chinese red vinegar
Directions
  1. 1
    =OR=- Cider Vinegar 1/2 ts White pepper 2 tb Dark soy sauce 1 tb Cornstarch; blended with 1 tb Water 2 tb Finely chopped scallions 2 tb Finely chopped cilantro 1 ts Sesame oil 1 ts Chili oil (optional)
  2. 2
    CUT THE PORK INTO THIN SHREDS.
  3. 3
    Bring some water to a boil in a pot and blanch the pork in it for 2 minutes.
  4. 4
    Drain the meat and set it aside.
  5. 5
    Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid.
  6. 6
    Discard the stems and finely shred the caps.
  7. 7
    Soak the noodles for 5 minutes in warm water, then drain them.
  8. 8
    Cut them into 5-inch lengths and set them aside.
  9. 9
    Drain the bean curd and shred it into thin strips.
  10. 10
    Beat the eggs and sesame oil together in a small bowl.
  11. 11
    Bring the chicken stock to a simmer in a large pot.
  12. 12
    Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce.
  13. 13
    Simmer for 3 minutes, then thicken it with the cornstarch mixture.
  14. 14
    Simmer for 2 minutes with the heat as low as possible.
  15. 15
    Next,
  16. 16
    pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks.
  17. 17
    Stir in the scallions, fresh cilantro, sesame oil and chili oil.
  18. 18
    Pour the soup into a large tureen or individual bowls and serve at once

Nutrition Facts

Servings 4

Amount Per Serving
Calories 972.1kcal
% Daily Value *
Total Fat 48.2g75%
Saturated Fat 13.9g70%
Cholesterol 465.4mg156%
Sodium 462.9mg20%
Total Carbohydrate 25.5g9%
Dietary Fiber 7.3g30%
Sugars 11.9g
Protein 98.2g197%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, bean, blending, boiling, boneless, chicken, chinese, curd, dried, eggs, fresh, hotandsour, kens, lean, mushrooms, noodles, oil, pork, red, sesame
Read it online: https://www.chefs-mate.com/recipe/kens-hot-and-sour-soup/