Hot and Sour Soup Recipe
Description: This is the best version of hot and sour soup I have come across (outside of a restaurant), and I have tried many. It was very good to begin with, and I have made adaptations to make it even closer to what I expect from a great soup.
Cook Time: 20 minutes
Prep Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 cup | Soy sauce |
| 1 | Dry white wine |
| 1 | Sherry wine |
| 2 tbsp | Cornstarch |
| 2 tbsp | Soy sauce |
| 1 1/2 | Vinegar |
| 2 | Black pepper |
| 1 | Shiitake mushrooms |
| 1 | Bamboo shoot |
| 4 oz | Firm tofu |
| 2 tbsp | Cornstarch |
| 1 | Egg |
| 1 tsp | Dark sesame oil |
| 2 | Cilantro |
| 3 | Scallion |
Directions:
-
Prepare the Ingredients:
- Cut pork into 1/4-inch slices against the grain.
- Stack slices and shred thinly.
- Mix together ingredients for slippery coating in a small bowl and add meat; toss to coat.
- Soak shiitake mushrooms and tree ear mushrooms in hot water in separate bowls until softened.
- Drain, rinse, remove stems, and shred mushrooms.
- Mix together the 2 tbsp cornstarch with the 3 tbsp of water in a small dish to create a slurry, and set aside until needed.
- Beat egg with the 1 tsp dark sesame oil in a small dish and set aside until needed.
- Mix together ingredients for seasoning in a small dish and set aside until needed.
-
Prepare the Soup:
- Bring stock to a boil over high heat.
- Add the shiitake mushrooms and bamboo shoots.
- Reduce heat and simmer, covered, for 5 minutes.
- Add meat, return to a boil, and add bean curd and tree ear mushrooms.
- Reduce heat, cover and simmer for 3 minutes.
- Stir cornstarch slurry to make sure it hasn’t settled, and add to soup.
- Stir soup until it is satiny smooth and turn off heat.
- Pour beaten egg over surface in a wide circle, and as it congeals, stir gently a few times to break ribbons into flakes.
- Add seasoning to soup and blend.
-
Serve:
- Serve soup hot in bowls garnished with cilantro or chopped scallion.
Nutritional Information (per serving):
- Calories: 261.5
- Fat Content: 13.7g
- Saturated Fat Content: 3.1g
- Cholesterol Content: 76.7mg
- Sodium Content: 841.5mg
- Carbohydrate Content: 16.1g
- Fiber Content: 0.9g
- Sugar Content: 4.7g
- Protein Content: 17.4g
Keywords:
Soy/Tofu, Beans, Vegetable, Meat, Chinese, Asian, Winter, Spicy, < 60 Mins, Stove Top
