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Hot ‘N Sour Soup

Hot 'N Sour Soup recipe image
This traditional Hot and Sour Soup is a comforting bowl of complex flavors, featuring tender shreds of pork, wood ear mushrooms, and bamboo shoots in a rich, savory broth. The signature taste comes from the perfect balance of sharp white vinegar and white pepper, creating a warming sensation that is ideal for chilly evenings. Silk ribbons of beaten egg swirl through the thickened stock, while a final drizzle of sesame oil adds aromatic depth. It is a quick yet sophisticated dish that brings restaurant-quality flavor to your home kitchen.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 110
Dietary: Vegan
Description
This traditional Hot and Sour Soup is a comforting bowl of complex flavors, featuring tender shreds of pork, wood ear mushrooms, and bamboo shoots in a rich, savory broth. The signature taste comes from the perfect balance of sharp white vinegar and white pepper, creating a warming sensation that is ideal for chilly evenings. Silk ribbons of beaten egg swirl through the thickened stock, while a final drizzle of sesame oil adds aromatic depth. It is a quick yet sophisticated dish that brings restaurant-quality flavor to your home kitchen.
Ingredients
  • Dried Chinese mushrooms
  • warm water (for soaking)
  • fresh Chinese bean curd (tofu), cut into 1/2-inch thick squares
  • canned bamboo shoots, drained
  • boneless pork, trimmed of fat
  • chicken stock, fresh or canned
  • salt
  • soy sauce
  • ground white pepper
  • white vinegar
  • cornstarch, mixed with 3 tbsp cold water
  • lightly beaten
  • sesame seed oil
  • finely chopped (including green top)
Directions
  1. 1
    In a small bowl, cover the dried Chinese mushrooms with 1/2 cup of warm water and let them soak for 30 minutes until softened.
  2. 2
    Drain the mushrooms, discarding the soaking water.
  3. 3
    Using a knife, cut away and discard the tough stems of the mushrooms.
  4. 4
    Shred the mushroom caps by slicing them horizontally into paper-thin slices, then cutting those slices into thin strips.
  5. 5
    Drain the canned bamboo shoots and rinse them in cold water.
  6. 6
    Shred the bamboo shoots and the Chinese bean curd (tofu) into strips as fine as the mushrooms.
  7. 7
    Trim all fat from the boneless pork.
  8. 8
    Slice the pork as thinly as possible, then cut the slices into narrow strips about 1-1/2 to 2 inches long.
  9. 9
    In a heavy 3-quart saucepan, combine the chicken stock, salt, soy sauce, shredded mushrooms, bamboo shoots, and pork strips.
  10. 10
    Bring the mixture to a boil over high heat.
  11. 11
    Immediately reduce the heat to low, cover the pan, and simmer for 3 minutes.
  12. 12
    Drop in the shredded bean curd, ground white pepper, and white vinegar.
  13. 13
    Bring the soup back to a boil.
  14. 14
    Give the cornstarch and cold water mixture a stir to recombine, then pour it into the boiling soup.
  15. 15
    Stir constantly for a few seconds until the soup thickens.
  16. 16
    Slowly pour in the beaten egg while stirring gently to create silky ribbons.
  17. 17
    Remove the soup from the heat.
  18. 18
    Ladle the soup into a tureen or serving bowls.
  19. 19
    Stir in the sesame seed oil and sprinkle the top with chopped scallions.
  20. 20
    Serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 110kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.2g6%
Cholesterol 55mg19%
Sodium 450mg19%
Total Carbohydrate 8.0g3%
Dietary Fiber 1.0g4%
Sugars 1.5g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/hot-n-sour-soup/