Hot and Sour Soup

Name: Hot and Sour Soup
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.2 l Chicken Stock; 10g Ginger, fresh, julienned; 1 tbsp Shaoxing Wine; 150g Pork, tenderloin or shoulder, cut into fine matchsticks; 200g Tofu (Firm), cut into batons; 4 Shiitake Mushrooms, drieds, rehydrated and sliced; 15g Wood Ear Mushrooms, dried, rehydrated and sliced; 15g Dried Lily Buds, golden needles, rehydrated and trimmed; 100g Bamboo Shoots, cut into matchsticks; 2 large Eggs, lightly beaten; 2 tbsp Light Soy Sauce; 3 1/2 tbsp Chinkiang Black Vinegar, to taste; 1 1/4 tsp Ground White Pepper, to taste; 1 tsp Sugar; 1 tsp Salt, fine, or to taste; 1 tsp Toasted Sesame Oil; 3 tbsp Cornstarch, for slurry; 60ml Water, cold, for slurry; 2 Scallions, finely sliced

Hot and Sour Soup is a lively, comforting bowl of savory broth studded with tender pork, silky tofu and a mix of rehydrated mushrooms and bamboo shoots. Brightened with vinegar and white pepper and finished with a silky egg ribbon and scallions, this classic delivers a perfect balance of tang, heat and umami in every spoonful.

Hot and Sour Soup is a lively, comforting bowl of savory broth studded with tender pork, silky tofu and a mix of rehydrated mushro... Show more

Traditional Chinese Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

40 min

Price

1,51 €

Calories

323 kcal

low calorie

one pot

low carb

low fat

Method

Soak the mushrooms

Put the Shiitake Mushrooms, Wood Ear Mushrooms, and Dried Lily Buds in a bowl, cover them with hot Water, and let them soak for 20 minutes until fully soft and flexible. Drain them well, then trim away any tough stems and squeeze out excess water so the soup stays clear.

Prep the fillings

Cut the Pork into very fine matchsticks, the Tofu (Firm) into batons, and the Bamboo Shoots into matchsticks. Julienne the Ginger, and slice the softened mushrooms and lily buds into bite-size strips. Finely slice the Scallion and keep it aside for the finish.

Mix the slurry

In a small bowl, whisk the Cornstarch with the Water until completely smooth and lump-free. Beat the Egg in a separate bowl, then set both bowls right by the stove so they are ready to go.

Simmer the soup

Bring the Chicken Stock, ginger, and Shaoxing Wine to a boil in a large pot. Add the pork, mushrooms, lily buds, bamboo shoots, Light Soy Sauce, Sugar, Salt, and Ground White Pepper, then simmer for 8 minutes until the pork is just cooked through. Stir in the tofu and simmer for 2 minutes more, just until everything is heated through and still delicate.

Thicken the broth

Whisk the slurry again, then pour it into the soup in a slow stream while stirring constantly. Let it bubble for 1 minute until the broth looks silky and lightly thickened. Lower the heat to very low, then drizzle in the beaten egg in a thin ribbon while stirring in one direction to make soft egg strands.

Season the soup

Take the pot off the heat and stir in the Chinkiang Black Vinegar and Toasted Sesame Oil. Taste and add a little more vinegar or white pepper if you want a sharper, hotter finish.