Sweet and Sour Soup with Ginger
From: Pierre, Kansas, USA
Comments: Asian soup.
Servings: 6
IngredientsPreparation
  • 8 dried shiitake mushrooms
  • 2 tablespoons [30 mL] vegetable oil
  • 4 [1/2-inch / 2.5-cm] thick ginger root slices
  • 1 cup [250 mL] bamboo shoot slices
  • 4 cups [1 L] chicken broth
  • 2 cups [500 mL] thinly sliced pork strips
  • 1/4 cup [60 mL] soy sauce
  • 2 tofu cakes, diced
  • 1/4 cup [60 mL] cornstarch
  • 1/4 cup [60 mL] cold water
  • 1 teaspoon [5 mL] white pepper
  • 1/4 cup [60 mL] rice wine vinegar
  • 2 eggs, beaten
  • 2 tablespoons [30 mL] chopped green onions
  • Soak shiitake mushrooms into hot water for 30 minutes.
  • Drain; remove and discard stems, then cut mushroom caps into thin strips.
  • Heat oil into a heavy casserole; add mushroom strips and ginger root slices.
  • Stir over medium heat, for 1 minute.
  • Add bamboo shoot slices; stir for 1 more minute.
  • Pour in chicken broth; mix in pork strips and soy sauce.
  • Bring to a boil, lower heat and simmer 10 minutes.
  • Add tofu dices and simmer for 3 minutes more.
  • Dissolve cornstarch into cold water.
  • Mix cornstarch mixture, along with white pepper and rice wine vinegar, into soup.
  • Pour in beaten eggs; allow to set for about 1 minute, then stir.
  • Serve and garnished with chopped green onions.