This classic Chinese Hot & Sour Soup is a comforting yet invigorating dish that balances four distinct flavors: salty, sour, spicy, and sweet. The broth is rich with umami from chicken stock and Worcestershire sauce, while rice vinegar and white pepper provide the signature kick. Wood ear mushrooms add a delightful crunchy texture, contrasting with the silky smoothness of the bean curd and the delicate strands of egg. Pork shreds are tenderized with cornstarch, ensuring they remain soft in the hot broth. It’s the perfect meal for cold days, offering warmth and depth without being overly heavy. Serve it straight from the pot for the best experience.
Chinese Hot & Sour Soup
Description
This classic Chinese Hot & Sour Soup is a comforting yet invigorating dish that balances four distinct flavors: salty, sour, spicy, and sweet. The broth is rich with umami from chicken stock and Worcestershire sauce, while rice vinegar and white pepper provide the signature kick. Wood ear mushrooms add a delightful crunchy texture, contrasting with the silky smoothness of the bean curd and the delicate strands of egg. Pork shreds are tenderized with cornstarch, ensuring they remain soft in the hot broth. It&# 226;ÂÂs the perfect meal for cold days, offering warmth and depth without being overly heavy. Serve it straight from the pot for the best experience.Ingredients
Directions
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Soak the dried wood ear mushrooms and tiger lily buds in 3 cups of hot water for 15 minutes until softened.
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Drain the softened wood ears, remove any tough stems, and shred them into thin strips using a sharp cleaver or knife.
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Drain the tiger lily buds and set aside.
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Slice the pork butt into thin strips, then chop them further into fine shreds.
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In a small bowl, combine 1/2 teaspoon rice wine, 1/2 teaspoon cornstarch, 1 teaspoon sesame oil, and 1 teaspoon salt to create a marinade.
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Add the pork shreds to the marinade, mix well to coat, and let it stand for 15 minutes.
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In a medium saucepan, combine 6 1/2 cups of chicken broth with 1 tablespoon of salt and bring to a boil over high heat.
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Reduce heat to medium and add sliced mushrooms, water chestnuts, bamboo shoots, shredded wood ears, and tiger lily buds to the broth.
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Simmer the vegetables for 3 to 4 minutes to soften slightly.
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Add the marinated pork shreds and sliced bean curd (tofu) to the pot.
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Bring the soup back to a gentle boil to cook the pork through.
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Stir in 2 tablespoons of Worcestershire sauce and 2 teaspoons of white vinegar, adjusting to taste if desired.
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In a separate small bowl, dissolve 5 tablespoons of cornstarch in 5 tablespoons of water to create a smooth slurry.
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Slowly pour the cornstarch slurry into the simmering soup while stirring constantly to thicken the broth slightly.
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Cook for another minute until the soup reaches your desired consistency.
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Beat 1 egg lightly and slowly drizzle it into the soup while stirring gently to create delicate egg ribbons.
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Remove from heat and stir in 1/2 teaspoon black pepper, 1/2 teaspoon white pepper, and 1 tablespoon sesame oil.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 68.7kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 1.4g7%
- Cholesterol 22.7mg8%
- Sodium 17.6mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
