4 dried shiitake (black) mushrooms
I dried wood ear
120 grams lean pork, julienned
2 teaspoons cornstarch
300 grams regular tofu, cut into 1 cm cubes
150 grams congealed pig's blood, cut into 1 cm cubes
7 cups chicken stock
3 large slices of ginger
1/2 cup carrots, julienned
*1/2 cup bamboo shoots, julienned
1/2 cup white rice vinegar
3 tablespoons soy sauce
11/2 teaspoons chilli sauce
31/2 tablespoons cornstarch mixed in a small amount of water
1 egg white
4 spring onions, finely chopped
- Soak mushrooms and wood ear in water until
soft (about 20 minutes).
- Cut up tofu, pig's blood, carrot,
and bamboo shoots.
- Slice pork into very thin strips. Put
in a bowl and add 2 teaspoons of cornstarch. Mix well and
- Trim mushrooms and wood ear stems and slice
- Place stock in a large pot and bring to boil.
Add mushrooms, wood ear and ginger. Simmer for 10 minutes.
- Add pork, tofu, pig's blood, carrots, and bamboo
shoots. Cook for 2 minutes, before adding vinegar, soy sauce,
and chilli sauce. Cook for further 5 minutes.
- Mix in cornstarch
to thicken soup. Turn off heat. Add egg white and stir gently.
with spring onions.
Notes: *If using fresh bamboo: place bamboo
in a pot with plenty of water, bring to boil, simmer uncovered
for 20 minutes. Taste bamboo; if bitter, replace water and
boil for a further 10 minutes.
This dish involves quite a bit of preparation, but is cooked in under 20 minutes.
Unlike many hot and sour soups, this one does not use pepper, instead relying
on a fine balance of vinegar and a chilli to achieve the hot and sour effect.
Although in Taiwan the soup will always include the pig's blood, you might
not fancy it, even if you can get your hands on it – so leave it out. Leftovers
taste fine after a few days in the fridge, but do not freeze.