Hot and Sour Soup With Homemade Stock Recipe

Name: Hot and Sour Soup With Homemade Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken pieces (necks are best, for stock); ¼ cup chinese rice wine (for stock) or ¼ cup dry sherry (for stock); 1 onion, halved (for stock); 4 -6 garlic cloves, smashed (for stock); 2 inches piece fresh ginger, cut once down middle (for stock); 2 teaspoons peppercorns (must be white whole peppercorns, for stock); 3 quarts cold water (for stock); 3 tablespoons oil; ½ cup carrot, julienned; ¼ cup broccoli slaw mix; ⅔ cup bamboo shoot, julienned; 12 ounce dried black fungus, soaked for 1 hour; 5 ounces mushrooms, thinly sliced (portabella or button); 1 inch piece fresh ginger, peeled and grated; 1 -2 tablespoon sambal oelek; ¼ teaspoon sugar; 2 -3 tablespoons soy sauce; ⅓ cup rice vinegar (less if you are using white vinegar); 12 -19 ounces firm tofu, drained (1 pack firm tofu, drained); 13-⅔ cup tapioca starch, mixed with 1 - 2 cups iced water (or 2-3 teaspoons gum xanthan); 2 large eggs, lightly beaten; chopped green onion (for garnish)

Servings: persons

3 lbs chicken pieces (necks are best, for stock)
¼ cup chinese rice wine (for stock) or ¼ cup dry sherry (for stock)
1 onion, halved (for stock)
4 -6 garlic cloves, smashed (for stock)
2 inches piece fresh ginger, cut once down middle (for stock)
2 teaspoons peppercorns (must be white whole peppercorns, for stock)
3 quarts cold water (for stock)
3 tablespoons oil
½ cup carrot, julienned
¼ cup broccoli slaw mix
⅔ cup bamboo shoot, julienned
12 ounce dried black fungus, soaked for 1 hour
5 ounces mushrooms, thinly sliced (portabella or button)
1 inch piece fresh ginger, peeled and grated
1 -2 tablespoon sambal oelek
¼ teaspoon sugar
2 -3 tablespoons soy sauce
⅓ cup rice vinegar (less if you are using white vinegar)
12 -19 ounces firm tofu, drained (1 pack firm tofu, drained)
13-⅔ cup tapioca starch, mixed with 1 - 2 cups iced water (or 2-3 teaspoons gum xanthan)
2 large eggs, lightly beaten
chopped green onion (for garnish)

1
For stock add the first 7 ingredients to a pot and let everything come to a boil.
2
Once it boils turn the heat to low, cover and let it simmer for 3 hours.
3
Carefully pass stock through a strainer lined with cheesecloth to remove the solids and excess fat.
4
Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then slice into thin strips.
5
Heat the oil in a wok or large pot over medium-high heat.
6
Add the carrots, bamboo shoots, broccoli slaw, black fungus mushrooms and ginger; cook and stir for 1 - 4 minutes.
7
Combine the soy sauce, sambal oelek, rice vinegar, and sugar in a small bowl, pour over the wok and toss everything together heating for 40 sec.
8
Add everything to stock and bring to a simmer for 10 minutes.
9
Add the tofu and cook for 4 minutes.
10
Dissolve the tapioca starch in the cold water ( or just add gum xanthan to soup) and mix in to soup slowly; cook for 4 minutes.
11
Turn off heat.
12
Stir in 1 direction to get a current going, then stop stirring.
13
Slowly pour in the beaten eggs in a small steady stream.
14
Garnish with chopped green onions before serving.

1050

kcal

Calories

Fat

Carbs

126

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 22 ingredients. The key ingredients include: 3 lbs chicken pieces (necks are best, for stock), ¼ cup chinese rice wine (for stock) or ¼ cup dry sherry (for stock), 1 onion, halved (for stock), 4 -6 garlic cloves, smashed (for stock), and more.

Yes, Hot and Sour Soup With Homemade Stock 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 With Homemade Stock

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