Hot and Sour Soup
photo by RuPei
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 1 lb raw country-style boneless pork ribs, sliced
- 1 tablespoon Chinese white rice vinegar
- 1 teaspoon white pepper powder
- 1 teaspoon cornstarch
- 2 (14 1/2 ounce) cans chicken broth
- 6 cups water
- 2 cups dried black fungus
- 1 cup bamboo shoot, sliced
- 1⁄3 cup chinese pickled mustard greens, sliced (optional)
- 1 cup carrot, shredded
- 1 cup firm tofu, cut into small cubes
- 5 tablespoons Chinese white rice vinegar
- 3 tablespoons soy sauce
- 1 1⁄2 teaspoons salt (to taste)
- 1 -2 teaspoon white pepper powder
- 1 tablespoon cornstarch
- 1⁄3 cup water
- 1 egg, beaten
- 1 tablespoon sesame oil
- chopped green onion
- fresh cilantro (optional)
directions
- Combine pork, rice vinegar, white pepper powder and corn starch. Refrigerate for at least 20 minutes.
- Soak dried black fungus with warm water until soft. Wash and slice.
- Cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. Drain and set aside.
- Combine 1 tablespoon corn starch and 1/3 cup water.
- Boil chicken broth and water together in a soup pot. Add black fungus, bamboo shoot, mustard greens and carrot. Add some warm water if necessary. Bring to boil again. Reduce heat to medium.
- Stir in tofu, rice vinegar, soy sauce, salt and white pepper powder. Slowly stir in cornstarch mixture and then pork. Cook for about 2 minutes or until soup becomes thick. Reduce heat to low. Slowly stir in egg and then sesame oil.
- Serve hot. Sprinkle chopped green onions and cilantro in soup bowl. Sprinkle some more white pepper powder in soup bowl if desire.
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Reviews
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This is certainly different and milder than hot and sour soups I have had in restaurants, but it is delicious and healthier. I did add a little heat to the soup; but otherwise tried to stay with the recipe instructions other than a few exceptions. I did not have any black fungus, but used mushrooms instead and I used straight chicken broth - no water (other than the 1/3 cup that I mixed with the cornstarch as a thickener). The sesame oil adds such a nice flavor to the soup. Will definitely make again. Made for Fall PAC, 2012.
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Hello RuPei,I was looking forward to making your recipe, especially since you said it had a more authentic Taiwanese taste, compared to H&S soups made/eaten in the USA. I tried to follow your ingredients as best I could, but did vary it somewhat (sorry to say); Shitaki Dry Mushrooms, Wonton Soup Powder and Deluted Red Vinegar. The red vinegar I am sure would change the taste somewhat... but that is what I already had. The taste was very good, but not overpowering with vinegar and hot spicy flavors so often found in soups here. And the white pepper was a little strong for my taste. When I make this soup with my ingredients, I sometimes tone down the flavors (not spicy hot or not a lot of red vinegar) and I believe the soup is then called Shanghai Soup. You recipe was very good and since I am single, I have a lot of soup to eat in the next day or two or three LOL. Thanks for sharing you recipe with all of us<br/>Sy
RECIPE SUBMITTED BY
RuPei
Evansville, 53
<p>I like to teach people how to cook authentic Chinese food since most Chinese food I've tried here in the US has lost its original taste. Therefore, the recipes I post here have not been adjusted at all. They are just how you would taste in my homeland. Hope you enjoy!<img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>