Chinese Hot and Sour Soup
Hey there, fellow food enthusiasts! Today, I am thrilled to share with you one of my go-to recipes that never fails to awaken my taste buds: Hot and Sour Soup. As a passionate food blogger and experienced chef with years of culinary expertise, I can guarantee that this soup will tantalize your senses with its perfect balance of tanginess and spiciness. So, join me on this flavorful journey as we dive into the world of Hot and Sour Soup, a dish that will warm your soul and leave you craving for more!
Equipment
- 1 large wok or soup pot
- 1 small bowl
Ingredients
- 8 cups chicken stock
- 1 cup chopped mushrooms such as shiitake or oyster mushrooms
- 1- inch piece of fresh ginger peeled and grated
- 1/4 cup bamboo shoots sliced
- 2 cloves garlic smashed or diced
- 4 ounces cooked shredded pork
- 1 package of firm tofu sliced into thin strips
- 1 sheet dried seaweed
- 1 tablespoon garlic chili paste adjust amount to desired spiciness
- 1/4 cup soy sauce
- 1/3 cup rice wine vinegar
- 1 teaspoon sugar
- 2 tablespoons cornstarch mixed with a little water to dissolve
- 1 large egg beaten
- 1 tablespoon peanut or other preferred oil
- Chopped green onions for garnish
Instructions
- In a large wok or soup pot, add 1 tablespoon of peanut oil, garlic, ginger, pork, mushrooms, bamboo shoot, and garlic chili paste.
- Cook, stirring gently to incorporate all of the flavors, for 1 to 3 minutes.
- In a small bowl, combine soy sauce, rice vinegar and sugar, and toss into wok mixture.
- Cook for one minute longer to allow flavors to blend.
- Add chicken stock to the pan, increase heat, and bring soup to a boil
- Reduce heat and let simmer for 10-15 minutes.
- While soup is simmering, soak seaweed in some water until softened.
- Add cubed tofu and seaweed and cook for an additional 3-5 minutes.
- Add cornstarch mixture to the soup, stirring well to incorporate and to avoid the formation of clumps. Allow to simmer until soup begins to thicken.
- Once broth has thickened slightly, remove pan from the heat source.
- Stir soup in a constant circular direction, and slowly drizzle in beaten egg. This allows the egg to cook in thin, papery strips as opposed to thicker pieces. The egg will cook almost instantly once it is in the soup.
- Serve soup while hot and garnish with chopped green onions, if desired.
Video
Notes
Hot and Sour Soup is not just about the flavors; it's also about the texture. The contrasting textures of the ingredients elevate the overall dining experience. When it comes to the soup base, it should have a smooth and velvety consistency. To achieve this, use cornstarch as a thickening agent, ensuring it is dissolved in water before adding it to the soup. When it comes to the ingredients, include a variety of crunchy vegetables like bamboo shoots, wood ear mushrooms, and water chestnuts. These add a delightful crunch to each spoonful of soup, making it a truly satisfying and texturally appealing dish.