Stay-in Take-out: Hot & Sour Soup

Again, adapted from the Argo cookbook.  I add more "stuff" than the original because I like soup that falls closer to the "hearty" end of the hearty-brothy spectrum, and I dialed the heat back (too much for the hubbie's liking, but good for me). 

I think the big issue in controlling the heat in this soup is which chili-garlic hot sauce product you use.  The recipe calls for "chili garlic sauce" which I interpret as the relatively mild Thai garlic chili sauce, though there is also sriracha's chili garlic cousin which will make your nose sweat and your head run.  The original recipe also calls for ground white pepper, which I do not keep in my spice collection, for which I substitute more chili garlic concoction rather than using another ground pepper.  Next time I make this, I'll use 3 tsp of the milder chili garlic sauce, or perhaps 1 tsp of the super-hot version.

This is a great prep-ahead meal.  It took me about 25 minutes to get everything sliced and measured in the morning, and only about 5 minutes to cook the soup.  Do the prep the night before and stick everything in the fridge for super-duper fast dinner the next day.

Clockwise from top left: seasoning sauce, mushrooms/tofu/bamboo shoots, broth, sliced pork, eggs, cornstarch

Hot and Sour Soup
Makes 6 servings

1 oz. dried woodear mushrooms (or other dry mushroom)
4 oz. sliced fresh button mushrooms
1 4 oz. can bamboo shoots, sliced lengthwise
8 oz. tofu, cubed small
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8 oz. lean pork, sliced thinly
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1/4 cup soy sauce
1/4 cup rice vinegar
3 tsp chili garlic sauce (mild) OR 1 tsp chili garlic sauce (hot)
1 tsp sesame oil
1/2 tsp sugar or Splenda
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6 cups broth, vegetable or chicken
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1/3 cup cornstarch
3/4 cup water
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2 eggs, beaten well
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Garnish (optional):  sliced green onions, cilantro, parsley, chives
Soak the dry mushrooms in warm water for 15 minutes.  Meanwhile slice the fresh mushrooms, bamboo shoots, and tofu and combine in a container.  Drain the soaked mushrooms and chop coarsely.  Add those to the other vegetables. 

Slice the pork and put that in a separate container.  Combine the soy sauce, vinegar, chili garlic sauce, sesame oil and sugar in another container.  If prepping ahead, measure out  broth, if necessary, and put in a sealable container.  If prepping ahead, measure out cornstarch but do not add water until just before cooking.  Beat eggs and place in another container. 

When ready to cook, add the water to the cornstarch and mix well.  Boil the broth in a 3 or 4 quart pot.  Add the pork and boil 1 minute (the pork will cook in this time if you have sliced thinly; cook longer if the pork is in bigger pieces).  Add the seasoning sauce, vegetables and cornstarch slurry.  Cook 1 minute longer.  Stir the pot in a circular motion while slowly pouring in beaten eggs.  Cook until eggs form cooked strands.  Top with optional green stuff. Pin It