Hot & Sour Soup Recipe
Wonton soup, egg drop soup and hot and sour soup make the triad of classic Chinese takeout soups. Hot & Sour Soup is everyone’s go-to when craving something savoury, spicy and of course, sour.
Servings: 4
Ingredients
- ⅓ cup dried shiitake mushrooms
- ¼ cup dried lily flowers
- ¼ cup dried woodear mushrooms
- 1 medium carrot
- 8 oz firm tofu
- 6 cups chicken stock
- 1-2 dried red chilli peppers
- 1 tbsp soy sauce
- 2 tbsp white vinegar
- ½ tsp white pepper powder
- 3 tbsp cornstarch
- ¼ cup water
- 2 large eggs
- 1 tsp sesame oil
- 1 tsp salt, (or to taste)
- 1 stalk green onion
Optional Marinate:
- ½ lb pork loin or chicken breast
- ½ tbsp Shaoxing cooking wine
- ¼ tsp salt
- ½ tbsp cornstarch
Instructions
- Begin by prepping all the ingredients. Gently rinse the dried ingredients off with some water and then place them into a large bowl. Soak them in hot water for about 30 minutes or until them become soft and tender.
- Once rehydrated, slice the shiitake mushrooms into strips. Remove the tough ends of the lily flowers and wood ear mushrooms. Chop the wood ear mushrooms into slices as well.
- Slice your pork loin or chicken breast into thin strips. Then add it into a bowl along with ½ tablespoon Shaoxing wine, ¼ teaspoon salt and ½ tablespoon cornstarch. Mix well and let it marinate for 10 to 15 minutes.
- Cube your tofu into bite-sized pieces and julienne the carrot into thin strips. Slice the green onion and set aside for garnish later.
- Cut the dried chillies in half and remove the seeds. After mince them finely.
- Bring the 6 cups of water to a slow boil in a pot over medium-high heat.
- Once boiling, add in your prepared shiitake mushrooms, lily flowers, wood ear mushrooms, carrots and cubed tofu. Let it cook for 2 to 3 minutes.
- After, add in the soy sauce, dried chillies, white vinegar and white pepper powder and then reduce the heat to medium-low. Stir to mix everything together.
- Add in your marinated pork or chicken to the soup. Stir well to prevent the meat from sticking together.
- Combine 3 tablespoons of cornstarch with ¼ cup of water and mix until the cornstarch is fully dissolved. Add it into the soup and stir it in. Let everything simmer for 2 minutes. This will help thicken the soup.
- Beat the eggs in a small bowl. Carefully pour it into the soup while stirring. The egg should look scattered instead of clotted or clumped together.
- Add the sesame oil and stir in. after, add salt to taste if needed and adjust the seasoning to your taste. You can add more vinegar or pepper.
- Remove the pot from the heat. Pour into serving bowls and garnish with green onion. Hot and sour soup is best served fresh. Enjoy!