Hot and Sour Soup

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Hot and Sour Soup

Hot and Sour Soup is very popular soup that healthy and delicious.  It contains a lot of vegetables and some meat usually pork.  The broth, majority of the time is made from chicken, sometimes pork but not often.  This dish can be stir fry at first or blanched, either way is fine.  You can also use any vegetables you have available in your pantry.  For example, you can use Shiitake mushroom or Kinoko mushroom or enokitake mushroom as a replacement for button mushroom or wood ears mushroom.   For meat, you can use bacon or chicken as replacement for shredded pork.  Make sure all your vegetables are julienne strips as it cook evenly and it look nice if all your ingredients are the same size.

This soup also complement very nicely with noodles as well.  For noodles, you can use ramen noodles, rice noodles or egg noodles.  *Note if you are serving this with noodle, I recommend you to reduce the amount of chicken stock to 1.25 qt or 1.18 L that way the soup has a much stronger flavor.  The mustard stems maybe hard to find at your local grocery stores, you most likely will find at an Asian market.

Ingredients (serving size: 3-4) Pork: 2.4 oz or 68 g

Firm Tofu: Whole or half
Wood Ears/Shiitake: 3-5
Carrots:julienne strips
Celery: julienne strips
Bamboo Shoots: julienne strips
Button Mushrooms: slices
Mustard Stems: handful
Green Onions: For Garnish
Garlic powder: sprinkle
Oil: 1 tsp
Corn Starch: 1 tbsp
Soup: Chicken Stock: 6 cups or 1.42L
Potato Starch: 3 tbsp
Dark Soy Sauce/soy sauce: 1 tsp
Egg: 1
Chicken Flavored Broth Mix: 1 tsp
White Pepper: 1/3 tsp
Chili Garlic Sauce/Sriracha: 2/3 tsp
Vinegar: 1/4 cup or 60 mL
Sugar: 1 tbsp & 1 tsp or 4 tsp
Salt: 1 tsp Sesame
Oil: 1 tsp
Water: 3 tbsp

*The amount of vegetables is up to your preference.

Directions:

Step 1: Prep the meat by cutting into strips then add in salt, white pepper, garlic powder, water corn starch and oil.  You can also use bacon instead, if using bacon you do not need to any additional season to it.

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Step 2: Soak dry wood ear mushrooms in water for about 1 to 2 hours or till it is rehydrated.  Prep the vegetables into strips and the tofu as well.

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Step 3: Prepare the seasoning, by combine the sugar, salt, chicken powder.

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Step 4: Prepare the slurry by combining potato starch and water.

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Step 5: Cook the meat and vegetables or blanching it if you want the soup to be more healthy.

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Step 6: Make the soup base by adding chicken stock, seasoning, chili garlic sauce, soy sauce, white pepper and potato starch slurry.

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Step 7: Beat the egg and drizzle it from inside out and flowers will form because of the potato starch slurry.

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Step 8: Using a ladle, push the soup in a forward motion.

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Step 9: Add in the pork, vegetables and mustard stems into the soup.

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Step 10: Pour into a bowl, garnish with green onions or scallions and serve immediately.  Enjoy!

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7 Comments

  1. Pingback: Hot and Sour Soup The Art Of Cooking

  2. What brand chicken broth would you recommend?
    Can you show us how to make Chinese vegetarian stew (aka Buddha’s Delight) using nam yu?

    Thanks!!!

    I am glad I stumbled into your web site.

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  3. Basmatie balgobind

    I’m so happy to find your web site.i can’t wait to make beef with broccoli . My favorite .

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  4. Raymond,
    you should add green onions to list of ingredients for Hot and Sour soup.
    We use this list,, as a shopping list
    gene

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  5. Thanks for the great video and recipe.

    Do you think this soup can be frozen?

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    • Hi Greg, sorry for late reply. Yes, this soup can be frozen. However, like anything food that is stored in the freezer for certain period of time the taste will change. Freezer taste so to speak. You can always cool down the soup to room temperature then store in lid-tight container or maybe ziplock bag (but will recommend the container).

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