Hot And Sour Soup Recipe
Hot And Sour Soup Recipe, In the US, you may order hot and sour soup from any Chinese buffet or takeout menu. From awesomely wonderful to lukewarm, bland, and gloopy, it has a wide variety of qualities and flavors.
There was a period when I never considered making it myself and instead relied on ordering it and the luck of the draw. So you can imagine my shock when my father claimed that in addition to knowing how to make it, he also had a family recipe for it.
The best hot and sour soup I’ve ever had is this particular recipe. I’m not just saying that, either. Making it at home allows you to individually regulate the level of heat and sourness. Anything with vinegar in it drives me insane. You can increase the amount of vinegar in your bowl if you’re like me. Add additional white pepper if you prefer it spicy.
This soup is maybe the most accurate takeout hot and sour soup you’ve ever had, but it’s still far superior to all of those restaurants put together. Check it out yourself!
INGREDIENTS Hot And Sour Soup Recipe
- FOR THE PORK AND MEAT MARINADE:
- 4 oz. pork shoulder or meat (finely julienned)
- 1 tablespoon water
- Pinch of salt
- 2 teaspoons vegetable oil
- 1 teaspoon cornstarch
- FOR THE SOUP:
- 1 to 2 dried red chili peppers (optional)
- 0.3 ounce dried lily flower (rehydrated, ½ cup after rehydrating)
- 0.3 ounce dried wood ear mushrooms (1/2 cup after rehydrating & slicing)
- 0.3 ounce dried shiitake mushrooms (1/2 cup after rehydrating & slicing)
- 3 ounces spiced dry tofu
- 4 ounces fresh firm tofu
- 4 ounces bamboo shoots
- 1 large egg
- 1 scallion (finely diced)
- 8 cups low-sodium chicken stock
- ½ teaspoon salt (or to taste)
- ¼ teaspoon sugar
- 1 to 2 teaspoons fresh ground white pepper (or to taste)
- 2 teaspoons dark soy or mushroom soy sauce
- 1 tablespoon light soy sauce or seasoned soy sauce
- 1 teaspoon sesame oil
- 1/3 to ½ cup white vinegar
- 1/3 cup cornstarch
- ¼ cup water
INSTRUCTIONS
PREPARE YOUR PORK OR MEAT:
- When the meat has absorbed the water, combine the 4 oz. of julienned pork shoulder with 1 tablespoon of water. Mix in a pinch of salt, 2 teaspoons of vegetable oil, and 1 teaspoon of cornstarch. Place aside.