Hot and Sour Soup
User Reviews
5
Hot and Sour Soup
Description
Hot and Sour Soup features a blend of dried shiitake and wood ear mushrooms soaked and sliced to provide earthy depth, combined with finely shredded bamboo shoots and carrot for texture and mild sweetness. Pork shreds and soft tofu add protein and tenderness. The broth is built from unsalted chicken stock, flavored with light and dark soy sauces, black vinegar, freshly ground white pepper, and ginger, creating the essential hot and sour characteristics. A slurry of cornstarch thickens the soup gently before whisked egg is slowly drizzled in, forming delicate threads or larger ribbons depending on stirring technique. Garnishing with chopped green onion and coriander enhances the fresh aroma, and a drizzle of sesame oil rounds out the flavor. The soup’s steps emphasize simmering and layering flavors for a harmonious broth suitable as a comforting starter or light meal.
Ingredients
- 3 dried shiitake mushrooms , soaked in hot water and thinly sliced
- 1/4 cup dried wood ear mushroom soaked in hot water and shredded
- 50 g pork shreds
- 4 bamboo shoots , finely shredded
- 1/3 carrot , shredded
- 1 thumb ginger , shredded
- 2 tsp. ground white pepper fresh, powder
- 5 cups chicken stock unsalted
- 50g tofu soft
- 2 tbsp. soy sauce or soy sauce, light
- 1 tsp. dark soy sauce
- 1 tsp. salt or to taste
- 1/2 tbsp. sugar
- 1 egg whisked, large
- 3 tbsp. black vinegar
- sesame oil for drizzling
- green onion chopped
- Coriander
Pork marinating
- 2 tsp. soy sauce light
- 1/4 tsp. sugar
- 1 tsp. starch
- 1/4 tsp. salt
Starch water
- 3 tbsp. cornstarch or other starch
- 3 tbsp. water
Instructions
- Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
- In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
- Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
- Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
- Stir the starch water once and then place the starch water in the soup. Heat to thicken.
- Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
- Place black vinegar and white ground pepper in. Turn off fire immediately.
- Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Making
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 116mg | 39% |
| Sodium | 1488mg | 62% |
| Potassium | 227mg | 5% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
