Harmonious Hot ‘n Sour Soup

Soup season is short-lived in Florida, even though, like wearing white after Labor Day,   we tend to ignore the weather and slurp this spicy bowl of goodness when the mood strikes. If you’re jonesin’ for Chinese, don’t head for your favorite takeout, you can have this on the table in less time than it takes to call and send for pick-up. 

Vinegar and white pepper add harmonious zing to this Eastern melody of comfort that warms body, mind and spirit, a satisfying mélange of  shitake mushrooms, bamboo shoots, tender pork and egg swirled in a spicy broth.

Variations on a theme: toss in fresh shrimp instead of pork, or a small dice of firm tofu. Fresh spinach leaves added just before serving makes for a soup-er healthy treat.

Harmonious Hot and Sour Soup

Serves 8

6 cups chicken stock

10 shitake mushrooms, thinly sliced

1/2 pound lean pork loin, cut into small pieces

1 (8-ounce) can bamboo shoots, drained

6 tablespoons rice vinegar

1/4 cup frozen peas

1/4 cup soy sauce

2 teaspoons sesame oil

1 teaspoon ground white pepper, or more to taste

3 tablespoons cornstarch, dissolved in 1/3 cup water

1 egg, lightly beaten

3 scallions, thinly sliced

Fresh cilantro, chopped, to taste

Bring the chicken stock to a boil in a large saucepan.

Stir in the mushrooms, pork, and bamboo shoots and bring to a boil. Reduce heat to low, and simmer for 3 minutes, stirring occasionally.

Add the vinegar, peas, soy sauce, sesame oil and white pepper; simmer for 3 minutes.

Add the cornstarch mixture, stirring until the soup thickens, 2 or 3 minutes.

Remove from the heat and add the egg, stirring constantly, until the egg resembles long threads. Garnish with sliced green onions and cilantro.