BBQ Pork Hot And Sour Soup Recipe

INGREDIENTS:

• 300g firm tofu, thinly sliced
• 50g dried Shitake mushrooms, stems removed, rehydrated, coarsely chopped*
• 30g rice vermicelli, soaked for 5 minutes, drained and then coarsely chopped
• 100g BBQ pork (Char Siu)**
• 6 cups chicken stock
• 4 cloves garlic, minced
• 2 tsp sugar
• ½ tsp white pepper
• 2 Tbsp dark soy sauce
• 2 whole star anise
• 6 Tbsp rice wine vinegar

.

• 1 Tbsp corn starch + 1 Tbsp water, mixed together
• 2 medium eggs
• 1 tsp sesame oil
• 2 Tbsp green onions, chopped
• 2 Tbsp fresh cilantro, leaves picked and chopped
• A handful of fresh Enoki mushrooms (optional)***
• Sriracha, to taste (optional)

INSTRUCTIONS:

1. Add all of the first set of ingredients to a large, heavy-bottomed pot and mix well. Mix corn starch and water together then add to pot and mix. Heat to a simmer and cook for 2 minutes.
2. In a small bowl, beat the eggs and sesame oil together. Pour into the simmering soup, stirring slowly so that small strands form.
3. To serve, garnish with green onion, cilantro, Enoki mushrooms (if using) and Sriracha (if you like some kick).

Source: Port And Fin

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