• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Hot and Sour Soup/kim Malo 2

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 8 c Chicken stock
  • 1/4 lb Shredded lean pork
  • 2 lg Dried black Chinese
  • -mushrooms; soaked and
  • -shredded
  • 2 sl Fresh ginger; (2 to 3)
  • 2 Dried wood ears; soaked and
  • -shredded (optional) (2 to
  • -3)
  • 1/2 pk Firm tofu; drained and cut
  • -into 2"x1/4" strips
  • 1/4 c Shredded bamboo shoots
  • 1/4 c Sliced button mushrooms
  • 1/4 c Shredded cooked ham;
  • -(optional)
  • 1/2 c Vinegar
  • 1 ts White pepper
  • 3/4 ts Salt
  • 1 ts Toasted sesame oil
  • 3/4 ts Sugar
  • 1 tb Dark soy sauce
  • 1 ts Chili oil
  • 2 Eggs; lightly beaten
  • 1 Scallion; shredded
  • 4 tb Cornstarch


Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear.
Cook 2-3 minutes. Discard the ginger. Add remaining ingredients, except the
scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple
minutes. Add cornstarch paste (mix the 4 TB cornstarch with 3 TB water) and
cook until thick but clear. Remove from heat and drizzle in eggs, stirring
to make threads. Garnish with scallions before serving.

Notes -I tend to mix and match among the best ideas from various recipes,
including these, when I make it. For example, the first recipe is the
better one, I think, but I like the extra vinegar, dark soy and white (vs
black) pepper from the second. Some recipes use red pepper flakes or
chopped red peppers. I don't like the taste in this soup -it's hot, but the
wrong sort of hot to my mind. However, you can add a tsp or so, if desired.
I do usually add more white or black pepper than is given, though. One
hint, even in using others' recipes. I've found that the small amount of
sugar suggested in these recipes, used as a seasoning rather than a
sweetner, makes a real difference -seems to highlight the sour from the
vinegar and the heat from the pepper.

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