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Hot and Sour Soup Recipe
Description
After trying many recipes, this one comes the closest to the soup served at my favorite Chinese restaurant. Be sure to have all ingredients cut, measured, etc. before you start, because it goes together fairly quickly once you get going.
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Total Time: 50 minutes
- Servings: 5
Ingredients
Quantity | Ingredient |
---|---|
1/2 cup | Hot water |
1 | Green onion |
1 tsp | Salt |
4 | Fresh ground black pepper |
1 | Bamboo shoots |
Cornstarch | |
Water | |
4 cups | Stock |
1 tbsp | Soy sauce |
2 tbsp | Rice vinegar |
4 | Eggs |
4 | Green onion tops |
2 | Tabasco sauce |
Pork strips (optional) | |
Wood ear mushrooms (optional) | |
Bean curd (optional) |
Instructions
- Soak wood ear mushrooms in hot water for 30 minutes.
- Drain and julienne the mushrooms after removing tough center/core of each mushroom.
- In a wok, over medium heat, add oil.
- Season pork with salt and pepper.
- When the oil is hot, add the pork and chopped white onions and stir fry for 2 minutes.
- Add all mushrooms, bamboo shoots, and bean curd.
- Season with salt and pepper.
- Sauté for 2 minutes.
- Add the stock and bring to a boil.
- Reduce to a simmer and cook for 5 minutes.
- Dissolve the cornstarch in water.
- Stir the cornstarch mixture into simmering liquid.
- Bring back to a boil and cook for 2 to 3 minutes.
- Reduce the heat to a simmer and add the soy sauce and rice vinegar.
- In a wide circle, stir in the beaten eggs.
- Stir gently until the eggs are cooked.
- Season the soup with Tabasco sauce to desired hotness.
- Re-season soup with salt and pepper to taste.
- Serve in bowls, topping with green onion tops and crispy noodles (fried strips of wonton wrappers) if desired.
Notes
- The Tabasco provides the hot, adjust quantity added according to taste.
- More can be added at the table to allow for additional heat as desired!
- The rice vinegar provides the sour; so add more as needed until desired tartness is achieved.
- The more soy added, the darker the overall color of the broth, but as it is high in sodium, add more in small quantities and taste accordingly, until desired flavor results.
- White pepper can be substituted for the black pepper, although the fresh ground black pepper more strongly flavors the soup overall than the white pepper does.
- This soup can be made vegetarian by eliminating the pork strips.
Nutritional Information (per serving)
- Calories: 201.4
- Fat Content: 8.7g
- Saturated Fat Content: 1.9g
- Cholesterol Content: 56.3mg
- Sodium Content: 1202mg
- Carbohydrate Content: 15.3g
- Fiber Content: 2.2g
- Sugar Content: 4.7g
- Protein Content: 16.9g
Enjoy this delicious and comforting Hot and Sour Soup, perfect for warming up on chilly evenings or as a starter to your favorite Chinese meal! 🍲🔥