Hot and Sour Soup with Premium Soy Sauce
What You Will Need
Ingredients
- 1 cup bamboo shoots, drained, shredded
- 60 ml vinegar
- 1 cup Chinese black mushrooms, soaked with hot water, chopped
- 230 g pork loin, cut into thin strips
- 5 Tbsp. cornstarch, diluted with 5 Tbsp. water
- 2 whole eggs, beaten
- 2 stalks green onion, chopped
- 3 cups chicken broth
- 113 g tofu, soft, cut into small cubes
Seasoning
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 85 ml Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
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In a heated large sauce pan, cook oil and pork for 3 minutes.
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Add in bamboo shoots, chinese mushroom, water and chicken broth. Bring to a boil for 5 minutes.
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Stir in Premium Soy Sauce, Sriracha Sauce, vinegar and tofu. Cook for 3 minutes.
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Slowly add in cornstarch mixture by stirring it to prevent lumping. Bring to a boil.
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Stir in beaten eggs and Pure Sesame Oil. Remove from heat and serve with chopped green onions.
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