Hot and Sour Soup Recipe

Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried Chinese mushrooms, such as wood ears or cloud ears (about 1 ounce); 2 tablespoons canola oil; 1 inch fresh ginger, peeled and grated; 1 tablespoon red chili paste, such as sambal oelek; ½ cup canned bamboo shoot, sliced; 14 lb barbecued pork, shredded; ¼ cup soy sauce; ¼ cup rice vinegar; 1 teaspoon salt; 1 teaspoon white pepper; 1 pinch sugar; 2 quarts chinese chicken stock, recipe follows; 1 package firm tofu, drained and sliced in 1/4 inch strips; 3 tablespoons cornstarch, mixed with; ¼ cup water; 1 large egg, lightly beaten; chopped green onion; cilantro leaf, for garnish

Servings: persons

4 dried Chinese mushrooms, such as wood ears or cloud ears (about 1 ounce)
2 tablespoons canola oil
1 inch fresh ginger, peeled and grated
1 tablespoon red chili paste, such as sambal oelek
½ cup canned bamboo shoot, sliced
14 lb barbecued pork, shredded
¼ cup soy sauce
¼ cup rice vinegar
1 teaspoon salt
1 teaspoon white pepper
1 pinch sugar
2 quarts chinese chicken stock, recipe follows
1 package firm tofu, drained and sliced in 1/4 inch strips
3 tablespoons cornstarch, mixed with
¼ cup water
1 large egg, lightly beaten
chopped green onion
cilantro leaf, for garnish

1
Put the wood ears in a small bowl and cover with boiling water.
2
Let stand for 30 minutes to reconstitute.
3
Drain and rinse the wood ears; discard any hard clusters in the centers.
4
Heat the oil in a wok or large pot over medium-high flame.
5
Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor.
6
Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together it should smell really fragrant.
7
Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes.
8
Add the tofu and cook for 3 minutes.
9
Dissolve the cornstarch in the water and stir until smooth.
10
Mix the slurry into the soup and continue to simmer until the soup thickens.
11
Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring.
12
Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.)
13
Garnish the hot and sour soup with chopped green onions and cilantro before serving.

4219

kcal

Calories

235

Fat

Carbs

452

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 dried Chinese mushrooms, such as wood ears or cloud ears (about 1 ounce), 2 tablespoons canola oil, 1 inch fresh ginger, peeled and grated, 1 tablespoon red chili paste, such as sambal oelek, and more.

Yes, Hot and Sour Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot and Sour Soup

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