{"id":12839,"date":"2013-11-16T17:20:22","date_gmt":"2013-11-17T00:20:22","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=12839"},"modified":"2013-12-31T17:21:05","modified_gmt":"2014-01-01T00:21:05","slug":"hot-sour-soup-ii","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=12839","title":{"rendered":"Hot & Sour Soup II"},"content":{"rendered":"
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4 oz. pork tenderloin (or boneless pork loin chop), trimmed<\/p>\n<\/div>\n

12 dried shiitake mushrooms, cleaned (or Wood Ear)<\/p>\n

2 C. boiling water<\/p>\n

1 T. garlic oil<\/p>\n

3 T. peeled and finely grated fresh ginger<\/p>\n

1 tsp. crushed red pepper flakes, or to taste<\/p>\n

5 C. chicken broth<\/p>\n

2 1\/2 T. Japanese soy sauce<\/p>\n

1\/4 C. Chinese red vinegar,* or more to taste<\/p>\n

Salt and freshly ground white pepper, to taste<\/p>\n

3 T. cornstarch<\/p>\n

3 T. cold water<\/p>\n

1 large egg, lightly beaten<\/p>\n

6 whole green onions, green tops only, very thinly sliced<\/p>\n

3\/4 tsp. toasted sesame oil<\/p>\n

4 oz. firm tofu (bean curd), cut into 1\/4-inch cubes<\/p>\n

 <\/p>\n

Trim the tenderloin, removing all fat and silver skin; place in the freezer until firm and partially frozen, about 30 to 45 minutes. Slice into 1\/16-inch thick slices, and then cut crosswise into narrow strips. Refrigerate until needed. Place the shiitake mushrooms in a small bowl, and cover with the boiling water; set aside to rehydrate for about 30 minutes. Lift the rehydrated mushrooms out of the soaking liquid; strain the broth through a fine mesh sieve, and set aside until needed. Remove the stems from the shiitakes and discard; thinly slice the caps, and set aside until needed. Place a medium sauce pot over medium heat; add the garlic oil and heat through. Stir in the ginger and red pepper flakes and cook until the aroma is released, about 1 to 2 minutes. Add the chicken broth and simmer, covered, for 15 minutes. Add the reserved sliced mushrooms, mushroom soaking liquid, soy sauce, vinegar, salt and pepper, and bring to a simmer. Whisk together the cornstarch and water; add to the pot, then bring to the boil. Immediately reduce the heat, and simmer 5 minutes more. Drizzle the egg into the soup, stirring gently to make ribbons. Add the green onions, sesame oil, tofu and pork strips; return to a simmer, then immediately remove from the heat. Do not overcook or the meat will become tough. Taste the soup, and adjust the seasoning with salt, pepper, red flakes and vinegar; serve immediately. *Chinese red vinegar is made from rice and used primarily as a dip or in soups and sauces. It can be found at your local Asian market or online. Substitute red wine vinegar if you are unable to find it.<\/p>\n

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Yield:<\/p>\n

Calories:<\/p>\n

Fat:<\/p>\n

Fiber:<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

4 oz. pork tenderloin (or boneless pork loin chop), trimmed 12 dried shiitake mushrooms, cleaned (or Wood Ear) 2 C. boiling water 1 T. garlic oil 3 T. peeled and finely grated fresh ginger 1 tsp. crushed red pepper flakes, or to taste 5 C. chicken broth 2 1\/2 T. Japanese soy sauce 1\/4 C. Chinese red vinegar,* or more to taste Salt and freshly ground white pepper, to taste 3 T. cornstarch 3 T. cold water 1 large egg,…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[34],"class_list":["post-12839","post","type-post","status-publish","format-standard","hentry","category-soups-stews","tag-asian"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12839"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12839\/revisions"}],"predecessor-version":[{"id":12840,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12839\/revisions\/12840"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}