Hot and Sour Soup with Pork
This soup may be prepared a day in advance. Let cool, transfer to an airtight container and store in the refrigerator; reheat just before serving. You may also freeze the soup for up to 3 months. Thaw in the refrigerator.
Ingredients
- 6 Tbs. soy sauce
- 3 Tbs. Worcestershire sauce
- 2 Tbs. rice vinegar
- 1 Tbs. Asian sesame oil
- 1/2 tsp. chili paste
- 1 Tbs. cornstarch
- 1 tsp. sugar (optional)
- 2 Tbs. corn or peanut oil
- 2 Tbs. grated fresh ginger
- 3 green onions, thinly sliced
- 1/2 lb. pork tenderloin or boneless loin, thinly sliced across the grain and cut into small strips
- 6 oz. shiitake or white button mushrooms, stems discarded and caps thinly sliced
- 6 cups chicken broth
Directions
Make the soup seasoning
In a small bowl, combine the soy sauce, Worcestershire sauce, vinegar, sesame oil, chili paste, cornstarch and sugar. Stir to dissolve the cornstarch and sugar.
Cook the soup
Warm a large, heavy saucepan over high heat until hot and pour in the corn oil. Add the ginger and all but 1 Tbs. of the green onions and sauté until fragrant, about 5 seconds. Add the pork and mushrooms and sauté until the pork is just opaque, about 1 minute. Add the broth and bring to a boil, then reduce the heat to low.
Give the soup seasoning a quick stir, add to the soup, stir well and simmer, stirring occasionally, until the soup begins to thicken slightly, about 5 minutes. Ladle the soup into warmed bowls, garnish with the reserved 1 Tbs. green onions and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).