Antelope & Asparagus Hot & Sour Soup Recipe
Antelope and Asparagus Hot and Sour Soup is perfect for cold winter nights here in North Dakota. Hot and Sour Soup can be found on any takeout menu in the U.S., but until recently, I had never tried it. I always chose to order the other option - wonton soup. Imagine my surprise when I ordered it for the first time and loved it.
Servings: 8 servings
Ingredients
- 2 teaspoon sesame oil
- 8 ounces antelope steak, trimmed of all silver skin
- 8 cups chicken broth
- 8 ounces baby bella or white mushrooms, cleaned and sliced
- 8 ounce can bamboo shoots, drained and roughly chopped
- 8 asparagus stalks, finely chopped
- ½ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon Thai style chili sauce
- 1 teaspoon ground ginger
- ¼ teaspoon ground white pepper
- ¼ cup cornstarch
- 2 eggs, whisked
Instructions
- On a cutting board, tenderize the steak using a Jaccard meat tenderizer.
- Brown antelope steak in sesame oil for 2 - 3 minutes, remove from heat, and set aside.
- In 3 to 4-quart saucepan, add chicken broth, mushrooms, bamboo shoots, soy sauce, rice wine vinegar, chili garlic sauce, and ginger. Bring to a boil, then immediately turn down heat and simmer for 5 minutes.
- In a bowl, combine cornstarch and ¼ cup water and blend well. Add cornstarch mixture and asparagus to broth in saucepan and simmer for another 2 minutes.
- Stir soup in a circular motion, then drizzle in the eggs in a thin stream to create ribbons. Add cooked antelope and sesame oil. Serve immediately.
Leave a Reply