MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot and Sour Soup (Hunger Pangs/America's Test Kitchen)
Categories: Asian, Soup, Seandennis
Yield: 1 Servings

7 oz Extra-firm tofu, drained
4 T Soy sauce
1 t Toasted sesame oil
3 T Cornstarch plus 1 1/2 tsp
1 Boneless center-cut pork
- loin chop (1/2" thick,
- about 6 oz, trimmed of fat
- and cut into 1"x1/8" match
- sticks
3 T Cold water plus 1 tsp
1 Large egg
6 c Low-sodium chicken broth
1 c Bamboo shoots (from one 5 oz
- can), sliced lengthwise
- into 1/8" thick strips
4 oz Fresh shiitaki mushrooms,
- stems removed, caps sliced
- 1/4" thick (about 1 cup)
5 T Chinese black vinegar or 1
- tbsp red wine vinegar plus
- 1 tbsp balsamic vinegar*
2 T Chili oil
1 t Ground white pepper
3 Medium scallions sliced thin

* = BEFORE YOU BEGIN

To make slicing the pork chop easier, freeze it for 15 minutes. We
prefer the distinctive flavor of Chinese black vinegar; look for it in
supermarkets that carry a selection of Chinese ingredients. If you
can't find it, a combination of red wine vinegar and balsamic vinegar
approximates its flavor. This soup is spicy; for a less spicy soup,
omit the chili oil altogether or add only 1 teaspoon.

INSTRUCTIONS

1. Place tofu in pie plate and set heavy plate on top. Weight with 2
heavy cans; let stand at least 15 minutes (tofu should release about
1/2 cup liquid). Whisk 1 tablespoon soy sauce, sesame oil, and 1
teaspoon cornstarch in medium bowl; toss pork with marinade and set
aside for at least 10 minutes (but no more than 30 minutes).

2. Combine 3 tablespoons cornstarch with 3 tablespoons water in small
bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix
remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in
small bowl; add egg and beat with fork until combined. Set aside.

3. Bring broth to boil in large saucepan set over medium-high heat.
Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer
until mushrooms are just tender, about 5 minutes. While broth
simmers, dice tofu into 1/2-inch cubes. Add tofu and pork, including
marinade, to soup, stirring to separate any pieces of pork that stick
together. Continue to simmer until pork is no longer pink, about 2
minutes.

4. Stir cornstarch mixture to recombine. Add to soup and increase
heat to medium-high; cook, stirring occasionally, until soup thickens
and turns translucent, about 1 minute. Stir in vinegar, chili oil,
pepper, and remaining 3 tablespoons soy sauce; turn off heat.

5. Without stirring soup, use soupspoon to slowly drizzle very thin
streams of egg mixture into pot in circular motion. Let soup sit 1
minute, then return saucepan to medium-high heat. Bring soup to
gentle boil, then immediately remove from heat. Gently stir soup once
to evenly distribute egg; ladle into bowls and top with scallions.

Recipe by Jeffrey and Kevin Pang
https://www.youtube.com/watch?v=3hEhzFt7OLg

Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
16 August 2023.

MMMMM

-- Sean

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