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Hot And Sour Soup
One of my favorite soups enjoyed at my favorite Chinese restaurant. This one is tweaked a bit, adding not so familiar flavors of lime juice and patis (fish sauce). Feel free to add additional chili garlic paste if bring to your level of spice.
Ingredients
- 1/2 c. pork belly fat trimmed; thin strips
- 3 dried shiitake mushrooms soaked, stemmed; sliced
- 1/2 c. shrimp peeled, deveined
- 6 c. chicken stock
- 1/4 c. bamboo shoots thinly sliced
- 3 stalks green onion chopped
- salt and white pepper to taste
- 1 TB sugar
- 1 tsp. dark Aloha shoyu
- 1/2 tsp. light Aloha shoyu
- 1-2 tsp. chili garlic sauce to taste
- 1/4 c. rice wine vinegar
- 2 TB fresh lime juice
- 1 tsp. patis (fish sauce)
- dash of sesame seed oil
- dash of sherry
- 1 large egg well beaten
- 1 TB cornstarch mixed with 2 TB chicken stock
Instructions
- In a large saucepan over medium high heat; combine pork, shrimp and stock.
- Bring to a boil.
- Reduce heat to a gentle simmer for 4-5 minutes.
- Add remaining ingredients, except for the egg and cornstarch mixture.
- Cook for 1-2 minutes over low heat.
- Remove from heat; gradually stir in egg.
- Mix a spoonful of the hot soup with the cornstarch mixture, add into soup; stirring constantly.
- Bring soup back to simmering point for 1 minute to thicken.
How To Serve:
- Serve immediately.
- Serves 4-6.
Nutrition
Calories: 361kcalCarbohydrates: 20gProtein: 20gFat: 22gSaturated Fat: 7gCholesterol: 153mgSodium: 1013mgPotassium: 505mgFiber: 1gSugar: 10gVitamin A: 157IUVitamin C: 6mgCalcium: 67mgIron: 2mg
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