Hi guys!
Today, I’m finally sharing Hot & Sour Soup!!
Thank you so much for requesting this recipe, I know you guys were waiting for a while!!
I’m so excited about this recipe, because…. ok, let me tell you the true story.
I’ve never been a fan of hot & sour soup to be honest with you. It just never been my ‘thing’, you know.
That’s one of the reason why I wasn’t “too” passionate to create this recipe but so many of you wanted to have hot and sour soup recipe from me, so I had/want to create one for you all.
After a long research and study about this dish and I finally made my own hot and sour soup. When I made my own hot & sour soup….
Oh, my, my!!
It was so flavorful, so many fun textures and it was such a heart warming bowl of soup…
Once again, home cooked meal won.
The texture and the balance of the sour and savory flavor is definitely the key of this soup.
You can definitely adjust soy sauce and vinegar amount to your taste. I like things sour, so equal amount of soy sauce and vinegar was perfect for my taste. But I understand that’s my personal taste so if you don’t care for sour taste much, add only half amount of vinegar the recipe calls then add 1 Tbsp at a time as you go to fit your taste.
The preparing time for this hot and sour soup is actually longer than actual cooking time, as other Chinese dishes are.
I think this soup will be great recipe for your potluck party, just bring toppings and sesame oil separately and finish up at the party place and show off your cooking and food!!
Oh, and don’t forget to tell them where you got the recipe, too. 😉
Hope you give this hot and sour soup recipe one day, hopefully soon!!
- 4 - 6 dried shiitake mushrooms
- 1 oz dried black fungus (wood ear mushrooms)
- 2 oz lean pork, cut into thin strips
- ½ tsp shaoxing wine or water
- ½ tsp soys sauce
- ½ tsp cornstarch
- ¼ tsp white pepper
- 5 cups chicken stock
- ¼ cup soy sauce
- ¼ cup white vinegar or Chinese black vinegar
- ¼ tspdark soy sauce, optional
- 3 Tbs cornstarch
- ½ tsp white pepper
- ¼ tsp sugar
- 1 tsp grated ginger
- 2 oz carrot, julienne
- 4 oz bamboo shoot, julienne
- 2 eggs, beaten
- 8 zo silken tofu, remove outer skin and cut into strips
- Chopped green onion / cilantro
- Sesame oil
- Soak dried mushrooms in warm water for 20 minutes or until soften. Cut into thin strips and set aside.
- Combine all ingredients for pork and set aside.
- Bring chicken stock to a boil. While waiting sock to boil, combine soy sauce, vinegar, cornstarch, white pepper and sugar in a mixinb bowl until cornstarch and sugar has dissolved. (If you don’t care for sour taste much, add only half amount of vinegar and add 1 Tablespoon at a time to your taste.)
- When stock is boiling, add prepared mushrooms, carrot, bamboo shoot and pork. Stir quickly before pork is become a big chunk.
- Bring back to boil and add soy sauce mixture while stirring soup. (Make sure stir soy sauce mixture before adding, because cornstarch is sunk down on bottom of bowl.)
- Bring back soup to boil once again, pour beaten eggs with a circling motion. Trying to make sure eggs have as much spaces from each others as possible. Count 5 seconds and gently stir as zig zag motion. Immediately add silken tofu and gently stir soup. Be gentle as possible to not to break silken tofu.
- When soup is start boiling again, it’s ready to serve! Transfer to a serving bowl and garnish with chopped green onions and cilantro leaves. Drizzle some good quality toasted sesame oil and enjoy!
- 4 - 6 dried shiitake mushrooms
- 1 oz dried black fungus (wood ear mushrooms)
- For the Pork
- 2 oz lean pork, cut into thin strips
- ½ tsp shaoxing wine or water
- ½ tsp soys sauce
- ½ tsp cornstarch
- ¼ tsp white pepper
- For Soup
- 5 cups chicken stock
- ¼ cup soy sauce
- ¼ cup white vinegar or Chinese black vinegar
- 3 Tbs cornstarch
- ½ tsp white pepper
- ¼ tsp sugar
- 1 tsp grated ginger
- 2 oz carrot, julienne
- 4 oz bamboo shoot, julienne
- 2 eggs, beaten
- 8 zo silken tofu, remove outer skin and cut into strips
- Garnish
- Chopped green onion / cilantro
- Sesame oil
- Soak dried mushrooms in warm water for 20 minutes or until soften. Cut into thin strips and set aside.
- Combine all ingredients for pork and set aside.
- Bring chicken stock to a boil. While waiting sock to boil, combine soy sauce, vinegar, cornstarch, white pepper and sugar in a mixinb bowl until cornstarch and sugar has dissolved. (If you don’t care for sour taste much, add only half amount of vinegar and add 1 Tablespoon at a time to your taste.)
- When stock is boiling, add prepared mushrooms, carrot, bamboo shoot and pork. Stir quickly before pork is become a big chunk. Bring back to boil and add soy sauce mixture while stirring soup. (Make sure stir soy sauce mixture before adding, because cornstarch is sunk down on bottom of bowl.)
- Bring back soup to boil once again, pour beaten eggs with a circling motion. Trying to make sure eggs have as much spaces from each others as possible. Count 5 seconds and gently stir as zig zag motion. Immediately add silken tofu and gently stir soup. Be gentle as possible to not to break silken tofu. When soup is start boiling again, it’s ready to serve! Transfer to a serving bowl and garnish with chopped green onions and cilantro leaves. Drizzle some good quality toasted sesame oil and enjoy!
11 comments
Hey there! Really liking the simplicity of this recipe, and looks great 😀
One thing I have to ask about is the addition of carrots. I’m curious to know your thought process was in utilising them, such as what it does for the soup flavour wise?
Carrots add color. crunch and most likely a bit of natural sweetness. But mostly color and crunch. Texture is important in soups.
This looks yummy! Can you freeze leftovers?
I’ve never done it, but why not?!
I have to agree with you… after making this recipe… Oh My My!!! can’t get enough of it. Best hot and sour soup recipe I have tried.
Lyn (previous post)… no need to freeze coz there won’t be anything left to freeze 🙂
WOOTWOOT~! I killed in 2 meals. lol right after the filming and the next day!
Thank you for put this “Food show for us” Keep going OK
you are awesome!!!
Can I get away using less soy sauce like 1/2 to a 1/4?
Yes, recuse/increase ingredients amount to your taste! 🙂
LOL several months old replying and no doubt you have or haven’t frozen this already but if not the answer is yes it’s definitely freezable.
I usually batch make this soup by several litres and have been doing so for years.
Each batch lasts months in the freezer with no impairing of flavours. (My own version of Hot ‘n’ Sour soup of course) Which I know off the cuff having been making it so long but just some minor tweaks here or there of ingredient on hand. The only thing required is some added cornstarch mixture to thicken as the jelly like texture usually reduces once gone cold.