Hot & Sour Soup

Name: Hot & Sour Soup
Yield: Makes 4 Servings
Ingredients: Chicken broth or stock, 6 cups (48 fl oz/1.5 l), homemade or purchased; Canola or peanut oil, 2 tablespoons; Shiitake mushrooms or button mushrooms, 6 oz (185 g), stems discarded and caps thinly sliced; Pork tenderloin or boneless loin, ½ lb (250 g), thinly sliced across the grain and cut into thin strips; Green (spring) onions, 3, thinly sliced; Fresh ginger, 2 tablespoons grated; Cornstarch (cornflour), 1 tablespoon; Asian sesame oil, 1 tablespoon; Chile paste, ½ teaspoon; Soy sauce, 6 tablespoons (3 fl oz/90 ml); Rice vinegar, 2 tablespoons; Worcestershire sauce, 3 tablespoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Soy sauce, 6 tablespoons (3 fl oz/90 ml)
Worcestershire sauce

Dinner
Spicy
Soup

Method

Prepare the seasonings

In a small bowl, combine the soy sauce, Worcestershire sauce, vinegar, sesame oil, chile paste, and cornstarch. Stir to dissolve the cornstarch; set aside.
Cook the soup

Heat a large, heavy saucepan over high heat until hot and add the canola oil. Add the ginger and all but