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Hot and sour soup.

Steve H

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Here is a soup I make often. It has a nice oriental flare to it. And it has a ton of pork and mushrooms. How can you go wrong with that!

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2 pounds pork tender loin. Trimmed and sliced thin.
1 bunch green onions. Diced.
Can of diced water chest nuts
I usually add a small can of diced bamboo shoots. But store was out.
Here is where I go kind of off the deep end. 2 cans of straw mushrooms. 8 oz sliced portabella. And 8 oz. shitaki mushrooms.
8 cups chicken stock
4 eggs beaten
2 tbs corn starch mixed with 1/4 cup water.
2 teaspoons, or more. Sriracha Chili Sauce
1 tsp Pepper
1/4 cup rice wine vinegar. To start
1/4 cup soy sauce. To start

Start by browning the pork with the pepper added long enough to remove the pink. Then remove and drain pot.
Add 1 tbs olive oil. And add all the mushrooms and the diced water chestnuts.
Cook on med. until fresh mushrooms soften a bit. About 5 minutes.
Then put pork back in. And add the 8 cups of stock.

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Bring to a boil. Then reduce to simmer. And simmer for 10 minutes.
Then add the soy sauce, Sriracha Chili Sauce , and rice wine vinegar. Let simmer 5 minutes. Then taste for spices.
You'll notice I haven't added any salt to this point. I never have because the soy sauce adds enough salt for us. I have added soy sauce and/or vinegar in the past until I get the taste I want. You can add salt if you wish.
Bring back to a boil. And slowly stir in the eggs. Stirring constantly to get the nice strands of egg. Then add the green onions. Then reduce heat.
Let it simmer 5 or so minutes.

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Plated shot to follow. I'll have shrimp egg rolls with it, store bought.

Money shot!

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Last edited:

tx smoker

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OMG...that looks and sounds absolutely decadent Steve. That is going on the to-do list right now.

Thanks for sharing,
Robert
 

mike243

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Only thing I don't think I like is the water chestnuts, rest of it sounds great, I really don't taste any flavor from the WC but I suspect they get put in a lot of times for the crunch profile. looks simple to make,I always thought I would like to be a cook if I could go back 40 years, work1 style of restaurant for a year or 2 then work at another same deal till I could cook what ever somebody wanted. probably take 20 years of moving around to get enuff learning to make a go of it on my own. wife wants me to start some kind of food catering business but it will have to wait till I retire. I'm to old to burn the candle at both ends lol
 

xray

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Hot and sour soup is a favorite when I order takeout. I’ll have to try this.
 

Steve H

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OMG...that looks and sounds absolutely decadent Steve. That is going on the to-do list right now.

Thanks for sharing,
Robert
Thanks Robert! I've also poured that over rice or glass noodles. And it is great that way too.
 

xray

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You ordering take out? That would be like me going to Golden Corral for a steak dinner :emoji_laughing:

Robert
Yes sir. Maybe once every two months, we’ll order Chinese or pick up sushi from Wegmans.

A large quart of hot and sour soup and an order of crab rangoon if you’re headed this way...and don’t forget my fortune cookie!
 

Steve H

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Only thing I don't think I like is the water chestnuts, rest of it sounds great, I really don't taste any flavor from the WC but I suspect they get put in a lot of times for the crunch profile. looks simple to make,I always thought I would like to be a cook if I could go back 40 years, work1 style of restaurant for a year or 2 then work at another same deal till I could cook what ever somebody wanted. probably take 20 years of moving around to get enuff learning to make a go of it on my own. wife wants me to start some kind of food catering business but it will have to wait till I retire. I'm to old to burn the candle at both ends lol
There is flavor in the water chest nuts. But I do believe it is more for the texture as swell.
 

tx smoker

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Thanks Robert! I've also poured that over rice or glass noodles. And it is great that way too.
I was kinda thinking along the lines of won tons.

Off to the Chinese market,
Robert
 

Omnivore

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I totally LOVE hot and sour soup but for some reason it's always seemed daunting to make so thanks for posting this! PS I like the idea of having it over glass noodles - I bet that adds another great textural component.
 

Steve H

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I totally LOVE hot and sour soup but for some reason it's always seemed daunting to make so thanks for posting this! PS I like the idea of having it over glass noodles - I bet that adds another great textural component.
Thank you! And you're welcome. The glass noodles work very well with this soup. I just don't add it to the soup though. I pour it over the noodles in a bowl.
 

HalfSmoked

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The wrong with this is you didn't share any with your SMF friends.
Great looking soup Steve

Warren
 

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