Prep 20 mins
Cook 35 mins
This recipe is AWESOME and will make you want to make it often! Tip: The pepper, chile paste, and vinegar can be varied according to your taste. If you want the broth a little thicker, add another tablespoon of water and cornstarch, when thickening the broth. If you like it a little hotter, use 2 T. of red chili paste, instead of 1. If you like it a little milder, don't add as much white pepper. It you like it a little more sour, add a little more vinegar, to taste, a little at a time. Time does not include time to soak the fungus.
- 6 cups chicken stock
- 1⁄2 lb lean pork, julienned
- 2 tablespoons garlic
- 1 -2 tablespoon red chili paste, depending on how hot you like it
- 2 tablespoons soy sauce
- 3⁄4 teaspoon white pepper, ground
- 4 eggs, beaten
- 4 tablespoons cornstarch
- 1⁄2 cup bamboo shoot, julienned
- 1⁄2 cup water chestnut, julienned
- 1 1⁄2 cups dried Chinese mushrooms, sliced
- 1 (12 ounce) package firm tofu, cut into 1/4x2-inch sticks
- 1⁄3 cup white vinegar
- 1 teaspoon sesame oil
- 1⁄2 cup dried black fungus, soaked for 1 hr., and cut up fine
- scallion, finely chopped
- Bring the stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for about 10 minutes.
- Add white pepper, vinegar, bamboo shoots, water chestnuts, fungus, tofu., and simmer 5 minutes.
- Mix cornstarch with 5 T. water and add to soup.
- Bring back to simmer, and pour the eggs in a very thin stream over the surface, stirring in one direction as you add the eggs. Let stand for 10 seconds, then stir in the sesame oil.
- Serve with a chopped scallions on top.
I have to tell you, this is one of the best Hot and Sour soups we have ever had, and we have tried many. Some are too spicy, and some lack in flavor, but this one was right on for us! What's nice about this recipe is you can play around with it and make it specifically for your taste by fooling around with the ingredients a little. I plan to make this one again soon trying some other Chinese dishes to go with it. Great recipe! Thanks for posting. Melanie
Yum! My first hot and sour soup attempt and it was really good! I had almost all the ingredients. Ones I had to substitute were: straw mushrooms instead of Chinese mushrooms, fish dashi stock instead of chicken stock, and rice vinegar instead of white vinegar. I also left out the pork, egg, and water chestnut. Even with these modifications, it turned out great! I definitely think the sesame oil and bamboo shoots are a must for this recipe. Thanks for posting!