Savory Hot & Sour Symphony
Savory Hot & Sour Symphony
Ingrediënten
- 8 dried shiitake mushrooms
- 1 tablespoon light soy sauce
- 25 g/1oz cornflour
- 2 tablespoons red wine vinegar
- 3 tablespoons dry sherry
- 1 egg lightly beaten
- 100 g/4oz pork loin shredded
- 225 g/8oz tofu diced
- 1.2 litres/2pt chicken stock
- Salt and freshly ground black pepper
- 50 g/2oz bamboo shoots sliced
Instructies
- Mushroom Rejuvenation: In a medium bowl, soak the shiitake mushrooms in warm water for 20 minutes.
- Drain, squeeze out any excess moisture, and cut into 1cm/1⁄2in slices.
- Cornflour Sherry Mix: In a small dish, stir the cornflour into the sherry, creating a thickening mixture.
- Set it aside.
- Pork Prowess: Place the pork loin in a large, heavy pan, and completely cover it with water.
- Simmer until tender, then cool and shred the pork.
- Stock Symphony: Bring the chicken stock to a boil.
- Stir in the shredded pork, soaked mushrooms, and sliced bamboo shoots.
- Simmer for 10 minutes.
- Flavor Fusion: Stir in the soy sauce and red wine vinegar.
- Season with salt and pepper.
- Introduce the reserved cornflour mixture, stirring continuously until the soup thickens.
- Egg Elevation: Remove from heat and whisk in the lightly beaten egg.
- Mix in the diced tofu and heat through.
- Serve with Warmth: Ladle the Savory Hot & Sour Symphony into bowls.
- Garnish with chopped green onions or cilantro if desired.
- Serve the soup hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this tantalizing Savory Hot & Sour Symphony with a crisp and aromatic Gewürztraminer or a dry Riesling. The wine’s floral and fruity notes will complement the spicy and savory elements of the soup, creating a delightful balance. Cheers to a harmonious feast for the senses!
Nutritional Information
Calories: 220 kcal | Carbohydrates: 18 g | Protein: 20 g | Fat: 8 g | Fiber: 3 g | Sugar: 5 g
