Dd's Hot and Sour Tofu Soup

 

HOT AND SOUR TOFU SOUP

Adapted from Dd’s Table Talk II

 

1/2 c. pork belly, fat trimmed; thinly sliced

1 tsp. each soy sauce, cornstarch, dry sherry

½ tsp. white pepper

3 TB black fungus, dried

Water as needed

2 tsp. vegetable oil

5 1/2 c. chicken broth

2 TB soy sauce

1/2 c. bamboo shoots, thinly sliced

1/2 c. soft tofu, drained; thinly sliced

2 TB each rice wine vinegar, Chinese black vinegar

2 tsp. chili garlic paste

1 tsp. sesame seed oil

1/2 tsp. sugar

2 TB cornstarch mixed with 2 TB water

2 large eggs, beaten

Garnish: chopped green onion

 

In a small mixing bowl, combine pork, soy sauce, cornstarch, sherry and pepper. 

In a small mixing bowl soak fungus in water as needed; allow to sit until completely hydrated. Drain, thinly slice.  Set aside. 

In a large saucepan, saute pork in oil until cooked through. Remove; set aside. 

Into saucepan bring broth to a boil. Add bamboo shoots, tofu, fungus and pork. Reduce heat; simmer 10 minutes. Add chili garlic paste, sesame oil and sugar. Stirring, add cornstarch mixture and eggs. Continue stirring until eggs are cooked through. Garnish with green onions. 

Serves 2 as entrée, 4 starter course.