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!!
- 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
- 1 tsp white pepper
- 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!