Usuba
Sour and Spicy Tofu and Pork Soup
Quick Chinese soup with rich flavor. A combination of tender pork, crispy mushrooms and soft tofu in a savory broth with rice vinegar and white pepper. Ready in minutes.
- Total
- 30 min
- Standard serving
- 341.9 g
Ingredients
Total 14- Chicken broth
170 ml≈ 2/3 cup - Pork
33.33 g - Firm tofu
33.33 g≈ 2 tbsp - Dried Chinese mushrooms
1.67 g≈ 1.5 tsp - Oyster mushrooms
33.33 g≈ 1.5 pcs - Tomatoes
20.4 g≈ 1.5 slice - Carrot
16.67 g - Chicken egg
8.5 g - Green onion
5 g≈ 1 tbsp - Black Rice Vinegar
15 ml≈ 1 tbsp - Ground white pepper
0.595 g - Cornstarch
1.53 g≈ 1/2 tsp - Sesame oil
0.85 ml - Salt
to taste
Instructions
- 1
Step 1
Cut the pork into thin strips, tofu into batons. Soak dried Chinese mushrooms in boiling water, let them swell, gently squeeze out excess liquid and chop. Cut oyster mushrooms, carrots and tomato into thin strips. Beat the egg in a separate bowl.
- 2
Step 2
Bring the chicken broth to a boil.
- 3
Step 3
Add the pork, stir and bring to a boil. Then add the tofu, both types of mushrooms, carrots and tomato.
- 4
Step 4
Mix cornstarch with 4 tablespoons of water. When the soup boils, pour in the starch mixture and stir.
- 5
Step 5
Salt to taste.
- 6
Step 6
Pour in 3 tablespoons of rice vinegar and stir.
- 7
Step 7
Stir the boiling soup with a spoon and pour the beaten egg in a thin stream, creating delicate flakes.
- 8
Step 8
Stir, add ground white pepper and the remaining 3 tablespoons of vinegar. Stir again.
- 9
Step 9
Pour in the sesame oil, stir, and add the chopped green onions.
- 10
Step 10
Serve the soup hot.
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