Hot and Sour Soup with Pork and Egg
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Ingredients
- 200 g pork loin steaks, thinly sliced
- 150 g chestnut mushrooms, sliced
- 900 ml chicken stock
- 3 tbsp rice vinegar
- 2 tbsp light soy sauce
- 2 tbsp cornflour
- 1 large egg
- 1 tsp white pepper
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 150 kcal
- Protein
- 15.4 g
- Carbohydrate
- 6.7 g
- of which sugars
- 1.5 g
- Fat
- 6.5 g
- of which saturates
- 2.1 g
- Fibre
- 0.7 g
- Salt
- 3.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a simmer in a large pan.
- 2
Add the pork and mushrooms and simmer for 4 minutes, until the pork is cooked through with no pink remaining.
- 3
Stir in the rice vinegar, light soy sauce and white pepper.
- 4
Mix the cornflour with 2 tablespoons of cold water, stir into the soup and simmer for 2 minutes until slightly thickened.
- 5
Beat the egg and drizzle it slowly into the simmering soup in a thin stream, stirring gently so it forms soft ribbons.
- 6
Ladle into bowls and scatter with the spring onions to serve.
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