BBQ Pork Hot and Sour Soup
 
Prep time
Cook time
Total time
 
Serves: Serves 6
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).
Notes
* If you can find them, also add 20g Cloud Ear/Tree Ear mushrooms and 12 dried lily buds to your rehydration bowl (warm water, 7 minutes until softened)
** I buy my Chinese BBQ Pork (Char Siu) pre-made at my local grocery store or Chinese restaurant but it is also easily made using store-bought Char Siu marinade and pork
*** Not traditional by any means, but I love their delicate flavour and texture.
Recipe by Port and Fin at https://portandfin.com/bbq-pork-hot-and-sour-soup/