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Classic Hot and Sour Soup

If you are looking to enjoy a traditional Chinese appetizer, than this is certainly one that you have to try making for yourself.

Ingredients

8 cups of chicken stock
1 cup of mushrooms, shiitake or oyster, chopped
1 piece of ginger, 1 inch in length, peeled and grated
cup of bamboo shoots, sliced
2 cloves of garlic, diced or smashed
4 ounces of pork, fully cooked and shredded
1 pack of tofu, firm and diced
1 sheet of seaweed, dried
1 tbsp. of garlic chilli paste, to your spicy preference
cup of soy sauce
⅓ cup of rice wine vinegar
1 tsp. of sugar
2 tbsp. of cornstarch, dissolved in a little drop of water
1 egg, large in size and beaten
1 tbsp. of peanut oil or whatever kind of oil your prefer
A few green onions, finely chopped and for garnish

Details

Preparation time: 45 minutes
Serves: 8


Method

Using a large sized wok or soup pot add in your oil, garlic, ginger, chopped mushrooms, bamboo shoot, garlic chilli paste and shredded pork to it.


Cook over medium heat, making sure to stir gently to incorporate all of the flavours together. This should take at least 1 to 3 minutes.


Then using a small sized bowl combine your soy sauce, sugar and rice vinegar together until evenly combined. Toss into your wok or soup pot. Stir to combine all of the ingredients together.


Allow your dish to cook for an additional minute to let the flavours blend together nicely.


Next add in your chicken stock and increase the heat. You will want your soup to reach a rolling boil before reducing the heat and allow it to simmer for about 10 to 15 minutes.


While your soup is continuing to simmer, place your seaweed in some water and allow it to soak until it become soft. Remove from water. Add your tofu to your seaweed and place into your wok or soup pan. Let it cook for 3 to 5 minutes with your mixture.


Then add in your cornstarch mix to your soup, stirring well to avoid clumps. Let your soup continue to simmer until your soup begins to thicken in consistency. Once your soup starts to thicken, remove it from heat.


Stir up your soup using a circular motion and then slowly drizzle in your beaten egg. Doing so this way will allow your egg to cook in this strips instead of a whole piece. Don’t worry, your egg will fully cook the moment it touches your hot soup.


Serve your soup into soup bowl and garnish with some chopped green onions. Serve immediately.

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