🍲 Spicy and Sour Soup with Pork and Mushrooms

Name: Spicy and Sour Soup with Pork and Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g dried Mu-Err mushrooms; 125 g lean pork (from the leg); 3 tbsp light soy sauce; 1 tsp chili oil; 200 g firm tofu; 250 g bamboo shoots (sliced, drained weight, canned); 1 bunch spring onions; 1.25 l chicken broth; 1 tbsp rice wine (or dry sherry or black tea); 2 eggs; 6 tbsp rice vinegar; crushed Szechuan pepper; crushed white pepper

230 kcal · 30 min · 4 servings

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Ingredients

20 g dried Mu-Err mushrooms
125 g lean pork (from the leg)
3 tbsp light soy sauce
1 tsp chili oil
200 g firm tofu
250 g bamboo shoots (sliced, drained weight, canned)
1 bunch spring onions
1.25 l chicken broth
1 tbsp rice wine (or dry sherry or black tea)
2 eggs
6 tbsp rice vinegar
crushed Szechuan pepper
crushed white pepper

Instructions

1. Heat some water in a bowl.
2. Place the mushrooms in the lukewarm water.
3. Let the mushrooms soak in the water for 30 minutes.
4. Pat the pork dry with a kitchen towel.
5. Cut the pork into small cubes of about 5 millimeters.
6. Add 2 teaspoons of soy sauce and the chili oil to the meat.
7. Mix everything well and set aside to marinate.
8. Cut the tofu into sticks that are 5 centimeters long and 5 millimeters thick.
9. Drain the bamboo shoots well.
10. Clean the spring onions and wash them.
11. Slice the spring onions into very thin rounds.
12. Squeeze the soaked mushrooms well to remove excess water.
13. Cut the mushrooms into very thin strips.
14. Add the mushroom strips to the chicken broth.
15. Bring the broth to a boil.
16. Let the mushrooms boil vigorously for 5 minutes.
17. Reduce the heat to a low setting.
18. Add the marinated pork to the soup.
19. Let the soup simmer for 25 minutes.
20. Add the bamboo shoots to the soup after 25 minutes.
21. Add the remaining soy sauce to the soup.
22. Add the rice wine or sherry to the soup.
23. Let the soup simmer for another 5 minutes.
24. Whisk the eggs in a separate bowl.
25. Pour the whisked eggs into the simmering soup while stirring constantly.
26. Add the tofu to the soup.
27. Heat the tofu briefly in the soup.
28. Remove the soup from the heat.
29. Season the soup with vinegar.
30. Season the soup with plenty of pepper.
31. Divide the soup among bowls.
32. Sprinkle the chopped spring onions over the soup.
33. Serve the soup immediately.

Nutrition per serving

kcal: 230
Protein: 24 g · Fett/Fat: 11 g · Carbs: 8 g