Sweet and Sour Soup

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Bamboo shoots

  Canned, drained solids

  ¾ cup or 98g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Mushrooms

  Shiitake, dried

  28g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  200g

• Chicken broth bouillon

  Dry, cubes

  5 cube or 20g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Cornstarch

  2 tbsp or 15g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vinegar

  Distilled

  3 tbsp or 45g

Directions

1. Add 1 oz of dried shiitake mushrooms to 1.5 cups of boiling water and let soak. Save the liquid to add to your stock for later.
2. Chop up scallions, mushrooms, bamboo shoots, tofu, and pork.
3. Place chicken stock on the stove and bring to a simmer.
4. Add pork and mushrooms to the stock.
5. Strain liquid from the mushrooms into stock.
6. Add soy sauce and white pepper.
7. Add all but 4 tablespoons of scallions (rest are saved for garnish), tofu, and bamboo shoots.
8. Prepare cornstarch slurry. 4 tbsp of cold water whisked with 2 tbsp of cornstarch.
9. Whisk cornstarch slurry into simmering soup whisking continuously.
10. Whisk 1 egg and then slowly add to soup stirring gently.
11. Add salt at this point if needed.
12. Add 2 tbsp of vinegar. Taste. Add 1 more tbsp if needed.
13. Stir but not too much. Add remaining scallions.
14. Enjoy!

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• Sweet and Sour Meatballs
• Sweet and Sour Chicken Thighs
• Sweet-and-Sour Celery
• Sweet and Sour Chicken
• Spicy Sweet & Sour Tofu