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hot and sour soup

Hot and Sour Soup

Savor the perfect blend of flavors with this authentic Hot and Sour Soup recipe, a homemade rendition of the Chinese takeout classic that lets you tailor the spice and sourness to your liking. Ready in steps that ensure a richly seasoned and heartily filled bowl, this soup promises a comforting and customizable experience in every spoonful.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings

Ingredients
  

For the Pork and Marinade

  • 4 oz. pork shoulder
  • 1 tablespoon water
  • Pinch of salt
  • 2 teaspoons vegetable oil
  • 1 teaspoon cornstarch

For the Soup

  • 1 to 2 dried red chili peppers
  • 0.3 ounce dried lily flower
  • 0.3 ounce dried wood ear mushrooms
  • 0.3 ounce dried shiitake mushrooms
  • 3 ounces spiced dry tofu
  • 4 ounces fresh firm tofu
  • 4 ounces bamboo shoots
  • 1 large egg
  • 1 scallion
  • 8 cups low sodium chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 1 to 2 teaspoons fresh ground white pepper
  • 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 Pork: Julienne 4 oz. pork shoulder and blend with 1 tablespoon water until fully absorbed. Add a slight salt pinch, mix in 2 teaspoons vegetable oil, and 1 teaspoon cornstarch. Keep aside.
  • Ready Dry Ingredients: Halve and seed dried chilies before mincing. Hydrate dried lily flowers, wood ears, and shiitake mushrooms in separate bowls using 1 cup of water each for 1-2 hours. After hydration, proceed to slice the mushrooms, chop the wood ears, and halve the lily flowers post trimming their tough ends.
  • Prepare Tofu and Other Ingredients: Cut the spiced and firm tofu into strips measuring 2 inches in length and ¼ inch in thickness. Bamboo shoots should be julienned. In a small bowl, whip the egg until beaten. Scallions should be washed, chopped, and set aside for later.
  • Assemble Soup: Heat 8 cups of chicken stock to a boil. If pork has formed clumps, add a tablespoon of water to separate them before introducing into the stock. After adding pork, eliminate any surface foam using a fine mesh strainer. Add in salt, sugar, dried chili, white pepper, soy sauces, sesame oil, the prepared dry ingredients, tofu, and finally vinegar to merge flavors.
  • Thicken with Slurry: Mix ⅓ cup cornstarch with ¼ cup water to form a smooth slurry. While continuously stirring the soup in a circular motion, gradually incorporate the slurry to avoid lumps, stopping once the desired thickness is achieved that allows the soup to lightly coat the back of a spoon.
  • Season Perfectly: Fine-tune the soup’s flavor with additional white pepper for heat and more vinegar for sourness, based on personal preference.
  • Final Touch with Egg: With the soup at a gentle simmer, create a whirlpool motion using a ladle, then slowly pour in the beaten egg to form silky threads. Garnish with the previously chopped scallions and serve your hot and sour soup warm.