Hot & Sour Soup 4
Description
This authentic Hot and Sour soup delivers a complex balance of fiery heat and bright acidity that wakes up the palate. The broth is rich with umami from chicken stock, soy sauce, and Shao Hsing wine, while the texture is elevated by chewy wood ear mushrooms, tender black mushrooms, and delicate lily buds. Silky egg ribbons swirl through the thickened broth, adding a luxurious mouthfeel. It is a comforting dish perfect for chilly evenings or when you need a flavorful boost. The combination of ginger, white pepper, and chili oil creates a warming sensation that lingers pleasantly. Serve it hot for the best experience, allowing the aromas of sesame oil and vinegar to mingle as you stir.Ingredients
Directions
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Soak dried black mushrooms, lily buds, and wood ear mushrooms in water until soft and pliable, about 30 minutes.
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Squeeze excess water from the rehydrated mushrooms.
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Remove and discard stems from black mushrooms, then julienne the caps.
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Remove and discard hard ends from lily buds.
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Remove and discard any hard clusters from the centers of wood ear mushrooms.
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Roll each wood ear mushroom into a tight curl and cut cross-wise into thin strips.
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Mix marinade ingredients (light soy sauce, dry vermouth, sugar, cornstarch, sesame oil) in a small bowl.
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Toss chicken strips with the marinade and set aside.
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Heat a wok over medium-high heat.
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Add peanut oil and tilt the wok to coat the sides.
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Add salt, bruised ginger, and marinated chicken.
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Stir-fry for 1 minute or until chicken turns white, then remove chicken and set aside.
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Increase heat to high.
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Add prepared black mushrooms, lily buds, and wood ear strips to the hot oil.
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Stir-fry until fragrant, about 1 minute.
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Add soy sauce and Shao Hsing wine; stir-fry for 5 seconds.
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Pour in chicken stock and bring to a boil.
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Reduce heat to low and simmer for 10 minutes.
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Bring the soup back to a boil.
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Stir in the water chestnut flour and water mixture.
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Stir continuously until the soup thickens, about 30 seconds.
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Remove the wok from heat.
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Slowly pour the beaten egg mixture into the soup in a circular motion while stirring slowly with chopsticks to form silk-like ribbons.
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Return the cooked chicken and cubed firm tofu to the soup.
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In a small bowl, combine red wine vinegar, light soy sauce, white pepper, hot chili oil, and sesame oil for the hot and sour seasoning.
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Stir the seasoning mixture once or twice; do not overmix.
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Ladle the soup into shallow soup tureens.
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Scatter shredded green onions on top.
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Float the remaining hot and sour seasoning on top of the soup.
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Serve immediately, stirring gently before eating.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 64.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 7.9g32%
- Sugars 7.4g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; the egg ribbons may firm up further upon reheating.
Substitutions: If lily buds are unavailable, substitute with julienned carrots for color and texture. Shredded bamboo shoots, green beans, or bean sprouts can also be added or substituted. Pork or shrimp can be used instead of chicken.
Ingredient Note: Black mushrooms and wood ear mushrooms are important for the traditional taste and texture. If water chestnut flour is unavailable, cornstarch can be used as a substitute for thickening.
Variation: For a vegan version, omit the chicken and egg, and use vegetable stock instead of chicken stock. You can add extra tofu or other vegetables for substance.
