This is a not-so-hot hot sour soup.
The combination of julienned bamboo shoot, carrot, chinese mushrooms and enoki mushrooms in a slightly thickened soup is a popular chinese soup.
Enoki is one of my favorite mushrooms. It is great in soups, stir-fry and even barbecue.
picture of enoki mushrooms
250g lean pork
150g bamboo shoot
50g carrot
6 dried chinese mushrooms
50g enoki mushrooms
1 stalk chinese celery
6 cups soup stock
Salt and pepper
2 tbsp cornstarch solution
1 tbsp sesame seed oil
1 tbsp black vinegar
Directions
- Wash the pork and cut into thin slices
- Peel the carrot and bamboo shoot and julienne
- Soak the dried chinese mushrooms until softened, remove the stalks and cut into think slices
- Cut off the ends of the enoki mushrooms and rinse in salt water
- Bring the soup to a boil in a pot
- Add the bamboo shoot, chinese mushrooms, enoki mushrooms, and carrot and bring back to a boil
- Add the pork slices
- Lower the heat and simmer
- Add salt and pepper to taste
- Thicken the soup slightly with the cornstarch solution
- Wash and finely chop the chinese celery
- Garnish the soup with chinese celery and black vinegar before serving
Recipe link: Hot sour soup with pork, bamboo shoot and enoki
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