Traditional Szechuan-Style Hot and Sour Soup with T

Name: Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pork shoulder, julienned; 1 teaspoon sesame oil, plus 1 teaspoon; 1 teaspoon thin soy sauce, plus 2 tablespoons; 1 teaspoon cornstarch; Peanut oil, to cook; 4 dried chiles, chopped; 1 tablespoon minced ginger; 8 cups chicken stock; 1 teaspoon sugar; 1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut); 1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available); 2 eggs lightly beaten; 2 tablespoons cornstarch, mixed with cold water to form a paste; 1/4 cup rice vinegar; 1/4 cup chopped scallions; 2 tablespoons chopped cilantro; Salt and white pepper; Tofu Fritter, recipe follows; 1 pound silken tofu; 3 eggs, separated, whites beaten to stiff peaks; 2 tablespoons sliced scallions; 1 teaspoon sesame oil; 1/2 tablespoon minced ginger; 2 tablespoons minced lap chong (Chinese sausage); Salt and white pepper; Rice flour, to coat

Servings: persons

1/2 pound pork shoulder, julienned
1 teaspoon sesame oil, plus 1 teaspoon
1 teaspoon thin soy sauce, plus 2 tablespoons
1 teaspoon cornstarch
Peanut oil, to cook
4 dried chiles, chopped
1 tablespoon minced ginger
8 cups chicken stock
1 teaspoon sugar
1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)
1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available)
2 eggs lightly beaten
2 tablespoons cornstarch, mixed with cold water to form a paste
1/4 cup rice vinegar
1/4 cup chopped scallions
2 tablespoons chopped cilantro
Salt and white pepper
Tofu Fritter, recipe follows
1 pound silken tofu
3 eggs, separated, whites beaten to stiff peaks
2 tablespoons sliced scallions
1 teaspoon sesame oil
1/2 tablespoon minced ginger
2 tablespoons minced lap chong (Chinese sausage)
Salt and white pepper
Rice flour, to coat

1
Combine the pork with the sesame oil, soy, and cornstarch.
2
Let stand for 30 minutes.
3
In a hot stockpot, add oil and sear the pork, stirring quickly then set aside.
4
Add the chiles and ginger, and stir.
5
Add the stock, sugar, bamboo and wood ear and bring to a boil.
6
Season.
7
While boiling, drizzle in the egg to form ribbons.
8
Add the cornstarch and stir constantly to thicken.
9
Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning.
10
I love my soup tart and spicy so more vinegar and white pepper can be added.
11
Add Tofu Fritters to each bowl of soup and serve.
12
Preheat a fryer to 400 degrees F.
13
In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage.
14
Season and fold into egg whites.
15
Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands.
16
Place in deep fryer and fry to golden brown, about 2 to 3 minutes.
17
Drain on paper towels and season, place in soup, and immediately serve.

1178

kcal

Calories

Fat

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 1/2 pound pork shoulder, julienned, 1 teaspoon sesame oil, plus 1 teaspoon, 1 teaspoon thin soy sauce, plus 2 tablespoons, 1 teaspoon cornstarch, and more.

Yes, Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter 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.

That's it — enjoy your meal!

Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions