Recipe

Hot And Sour Soup Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year, 5 months ago This was fantastic! It rivaled a local Chinese restaurant that set the standard for Hot & Sour soup. The distinct flavor of the soup I discovered was the bamboo shoots. This is easy to make, cut up the stuff, mix the ingredients in bowls, boil the... More Prep:40m Cook:10m Servings:2	Thegoldmine
	easy and worth making

Lean pork

Slices

Into strips

Cut up meat

Bamboo shoots

Making strips

Stripped bamboo

Shiitake Mushrooms

All cut up

Green onions

Tofu

Starch and water

Egg,water,starch

Oils,vinegar,etc.

Marinade

Marinating

Broth

Bamboo&mushrooms

Add starch

Add oils

Add egg

Magic stuff 1

Magic stuff 2

Magic stuff 3

Magic stuff 4

Good

Stuff-final

Add Photos

Does this look good? Yeah! / Nope

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Ingredients

7 ounces extra-firm tofu , drained (this is the tofu in a box, use the whole box)

6 tablespoons soy sauce

2 teaspoon toasted sesame oil

5 tablespoons cornstarch , plus an additional 2 1/2 teaspoons

2 boneless, center-cut, pork loin chop (1/2 inch thick, 1lb ), trimmed of fat and cut into 2 inch by 1/8-inch matchsticks

3 tablespoons cold water , plus 1 additional teaspoon

1 large egg

6 cups low-sodium chicken broth

1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips

8 ounces fresh shiitake mushrooms , stems removed, caps sliced 1/4 inch thick (about 1 cup) or sliced baby portabellas.

5 tablespoons black Chinese vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (see note below)

2 teaspoons chili oil (see note below, I used one teaspoon and it was warm and you know it was there)

1 teaspoon ground white pepper

3 medium scallions , sliced thin

Directions

Notes 1, 2 & 3:

Note 1.This soup is very spicy. For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon.

Note 2.To make slicing the pork chop easier, freeze it for 15 minutes. Recipe call said they liked the distinctive flavor of Chinese black vinegar. If you can't find it, they said a combination of red wine vinegar and balsamic vinegar approximates its flavor. The substitution for the Chinese vinegar worked well. I got the Chinese black vinegar and didn't care for the flavor. Restaurant owner said he uses white vinegar! I have tried white and it works also.

Note 3. I doubled the amount and mushrooms (found baby portabellas were juts fine. I added the starch at the very end too thicken the soup. For vegetarians, remove the pork, not sure what to do about the chicken broth, and would add at least another box of tofu. Serves 6 to 8 as an appetizer or 2 people eating two bowls each for dinner and 1 cup each left over for lunch the next day.

Place tofu in pie plate and set heavy plate on top. Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid). The tofu in the pic was just Firm and it crumbled when the box was opened and pressed. I liked the tofu in the final product with the broken up pieces. I poured the water off the plate and cut through any large pieces to get them to the 1/2 inch called out. I then poured the whole plate in, crumbled and all. For those who don’t know, Tofu in the box has no smell or taste. The Tofu in the refrigerated section in the vegetable department in packages with water smells and tastes like cardboard, I can't eat it. Use the box, Mori-nu, it is good stuff. The box Tofu is what I put in my health shake I posted.

Whisk 3 tablespoon soy sauce, sesame oil, and 2 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes). The meat absorbs most of the marinade.

Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined, set aside. Mix 2 tablespoons with 2 tablespoons water in a small bowl. Set aside.

Bring broth to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes. Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes.

Stir 3 tablespoon cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce; turn off heat.

Without stirring soup, slowly drizzle thin stream of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, add last bowl of corn starch, stir one minute, and then immediately remove from heat. Gently stir soup once to evenly distribute egg; ladle into bowls and top with scallions.

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Comments

mystic_river1 1 year, 5 months ago said:
One of my favorites-nice pics too as always,JJ-You got my 5.Thanks for the post Joymarie

trigger 1 year, 5 months ago said:
I love hot and Sour soup and the extra step by step photos you post.
Michael

minitindel 1 year, 5 months ago said:
Now youre talking this is my favorite soup i actually crave this and have to go get it often.

rml 1 year, 5 months ago said:
Same as mini...I crave this soup. We have a wonderful restaurant that I call every few weeks and order a few quarts. Now I can make it myself. Thanks for another great post. Love the pictures.

clbacon 1 year, 5 months ago said:
Fabulous! I love this soup!

peetabear 1 year, 5 months ago said:
Great recipe... and wonderful step-by-step photos...this is a soup that i like to have often...thank you.. a 5 in my book

bluewaterandsand 1 year, 5 months ago said:
Awesome pictures! I love this soup.Fantastic post,JJ!

dmajor 1 year, 5 months ago said:
This is my son's favorite soup. I will have to make it for him, better yet, let him make it so he can learn! Thanks for the pictures. Makes it so much easier!

momo_55grandma 1 year, 4 months ago said:
Wow this has got to be good thanks

sday5 1 year, 4 months ago said:
This is my favorite soup. Thanks for pics and instructions.

mamalou 1 year, 3 months ago said:
Love this stuff!

alliberries 1 year, 3 months ago said:
Love this. Especially when I have a cold!! I love it extra spicy. Clears my head right out!
YUM

jrt_mom 1 year, 2 months ago said:
This is my favorite chinese soup! I've always wondered how these chefs make it. Great illustration. Thanks for sharing!

lunatic 1 year, 1 month ago said:
This looks great. I'm looking for a meat free version with lily buds and authentic mushrooms. Do you think your recipe would work well without the pork?

brianna 4 months, 1 week ago said:
This sounds fantastic. When I lived in Calgary there was a little cafe that made the best Hot & Sour Soup & I've never found any other restaurant that could compare so I can't wait to try out your recipe. It would be great if I can make it at home to enjoy. I have tried a few recipes but haven't been too impressed. Your pics will make it so easy. Thanks & 5 forks

foodinnewengland 4 months ago said:
Love!!!!!!!!!!!

sitbynellie 3 months, 1 week ago said:
Fantastic! Recipe and pictures alike. You're a genius.

Thanks!
Susan

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