Hot and Sour Soup
Traditional Chinese hot and sour soup
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 dried shiitake mushrooms (, soaked in hot water and thinly sliced )
- 1/4 cup dried wood ear mushrooms (, 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. fresh ground white pepper powder
- 5 cups unsalted chicken stock
- 50g soft tofu
- 2 tbsp. light soy sauce ( , or soy sauce)
- 1 tsp. dark soy sauce
- 1 tsp. salt or to taste
- 1/2 tbsp. sugar
- 1 large egg ( , whisked )
- 3 tbsp. black vinegar
- sesame oil for drizzling
- chopped green onion and coriander
- 2 tsp. light soy sauce
- 1/4 tsp. sugar
- 1 tsp. starch
- 1/4 tsp. salt
- 3 tbsp. cornstarch or other starch
- 3 tbsp. water
Instructions
- 1
Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
- 2
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.
- 3
Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
- 4
Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
- 5
Stir the starch water once and then place the starch water in the soup. Heat to thicken.
- 6
Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
- 7
Place black vinegar and white ground pepper in. Turn off fire immediately.
- 8
Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.