Stovetop, Pot (large), Knife
In a bowl, add the chicken broth, rice vinegar, soy sauce & chili garlic sauce. Stir & set aside.
Thinly slice the scallions, separate the whites & the green parts.
Clean & remove the shiitake mushroom stems. Thinly slice the mushrooms.
Dice the tofu into 1/2 inch pieces.
In another bowl, add the egg & a splash of water. Whisk to scramble the egg, then add the corn starch & whisk again.
Heat a drizzle of oil in a pot on medium-high heat. Add the whites of the scallion & sliced shiitake mushrooms. Season with salt & pepper. Stir & cook for 5-6 min or until the mushrooms start to brown.
Add the ground pork to the pot. Season with salt & pepper. Break up the meat & cook until it's no longer pink, about 3-4 min.
Pour the broth mixture into the pot. Bring the soup up to a boil, then lower to a simmer. Cover & cook on low heat for 12-15 min.
Uncover the pot & whisk the egg mixture (the corn starch may have settled to the bottom), then slowly pour it into the soup. Stir & cook for 1 min.
Add the tofu & drained bamboo shoots. Stir, then remove from the heat.
Serve the soup & garnish with the green parts of the scallions. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Hot & Sour Soup" contains 408 Energy, 28 g of Fat, 11 g of Carbohydrates, 27 g of Protein, 3 g of Fiber.