Hot and Sour Soup
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
17 mins
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Servings
4 serving
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Calories
212 kcal
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Course
Main Course, Soup
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Cuisine
Chinese
Hot and Sour Soup
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Learn the secrets to making an easy Hot and Sour Soup with a rich flavorful broth, feathery eggs and a pleasant balance of heat and tartness.
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Ingredients
- 25 grams dried shiitake mushrooms
- 5 grams dried wood ear mushrooms
- 120 grams pork loin (cut into matchsticks)
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon Potato Starch
- 2 large eggs
- 2 tablespoons Potato Starch
- ¼ cup water
- 4 cups low-sodium chicken stock
- 75 grams prepared bamboo shoots (cut into thin strips)
- 2 tablespoons soy sauce
- ½ teaspoon white pepper
- 180 grams soft tofu (cut into cubes)
- 2 teaspoons toasted sesame oil
- 5 tablespoons black vinegar
- 2 scallions green onions (finely chopped)
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Instructions
- Rinse the shiitakes and woodear and put them in a bowl, adding just enough water to the bowl so that the shiitakes are mostly covered. Don't add too much water or your shiitake stock will end up watery. Let these rehydrate for 30 minutes.
- Put the pork, 1 teaspoon soy sauce and Shaoxing in a bowl and mix to combine. Add 1 teaspoon of potato starch and mix to distribute evenly. Let this marinate.
- Break the eggs into a container with a spout, such as a liquid measuring cup and then beat until the yolk and white are completely combined.
- In a small bowl, mix together 2-3 tablespoons of potato starch(depending on how thick you want your soup) and ¼ cup of water.
- Once the shiitakes are done soaking, remove the mushrooms and woodear from the liquid. Remove and discard any tough bits of stem from both the shiitake and woodear and slice thinly. Measure out 1 cup of the shiitake soaking liquid being careful not to include any grit that may have settled to the bottom of the bowl.
- In a pot over medium high heat, add 1 cup of shiitake soaking liquid, chicken stock, sliced shiitakes, woodear, bamboo, 2 tablespoons soy sauce and white pepper and bring to a boil. Taste and add salt as needed (I added about 1 teaspoon, but it will depend on how salty your chicken stock was).
- Bring the soup to a boil and give the potato starch and water mixture a stir. Pour this into the soup, stirring immediately to disperse the mixture.
- Add the marinated pork and tofu and when the hot and sour soup returns to a boil, hold the container with the egg at least 2 feet above the pot and then slowly drizzle the egg mixture into the boiling soup in a steady stream, while moving the container around so that the stream of egg keeps landing in a different part of the pot, forming thin egg ribbons.
- Turn off the heat and then stir in the black vinegar and sesame oil.
- Serve in bowls and garnish with the scallions.
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
16g
(5%)
Protein
19g
(38%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
112mg
(37%)
Sodium
717mg
(30%)
Potassium
645mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
197IU
(4%)
Vitamin C
2mg
(2%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 112mg | 37% |
| Sodium | 717mg | 30% |
| Potassium | 645mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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