Craving a taste of authentic Chinese cuisine? Look no further than this recipe for Hot & Sour Soup, a vibrant and flavorful dish that's surprisingly easy to make at home. Forget the bland, watery versions you find in many restaurants; this recipe delivers the perfect balance of spicy, sour, and savory notes, thanks to a carefully crafted blend of ingredients. From the tangy punch of rice vinegar to the subtle heat of chili garlic sauce, every element contributes to a truly unforgettable culinary experience. This recipe captures the essence of a classic, transporting you to the bustling streets of a Chinese city with every delicious spoonful.
This authentic Hot & Sour Soup recipe is far more accessible than you might think, utilizing readily available ingredients and straightforward techniques. Ready to embark on a culinary adventure and create this delicious soup in your own kitchen? Let's dive into the step-by-step process and unlock the secrets to achieving restaurant-quality results at home.
Tools Needed
- Large pot
- Small bowl
- Measuring cup
Ingredients
- Pork loin or chicken breast: 4 oz
- Salt: 1/8 tsp
- Sugar: 1/8 tsp
- Light soy sauce: 1/4 tsp
- Shaoxing cooking wine: 1/2 tsp
- Cornstarch: 1/4 tsp
- Neutral oil: 1/2 tsp
- Dried shiitake mushrooms: 4-6 small
- Dried wood ear mushrooms (black fungus): 4-6 small
- Dried lilies: 20
- Carrots: 1/2 cup, julienned
- Bamboo shoots: 1/2 cup, sliced
- Firm/hard tofu: 4 oz
- Chicken broth (Asian style): 6 cups
- Chinese light soy sauce: 1 tbsp
- Chinese dark soy sauce: 1 tsp
- Fresh ginger: 1 tsp, grated
- Water: 5 tbsp
- Egg: 1
- Chinese black vinegar: 3 tbsp
- Ground white pepper: 1 tsp
- Toasted sesame oil: 1 tsp
Step-by-Step Instructions
Step 1. Prepare Ingredients & Broth
- Trim fat, cut into 1/4 inch slivers. Marinate with salt, sugar, light soy sauce, cooking wine, cornstarch, and oil. Refrigerate for at least 20 minutes.
- Wash and soak shiitake mushrooms in boiling water for 30-60 minutes (save the liquid). Soak wood ear mushrooms and lilies in boiling water for 30-60 minutes.
- Slice shiitake mushrooms, discarding tough stems. Prepare wood ear mushrooms and lilies by removing tough ends and slicing lilies in half.
- Simmer meat in lightly salted water until almost cooked (2-3 minutes). Blanch bamboo shoots for 30-60 seconds.
- Prepare chicken broth according to package directions, substituting some water with shiitake mushroom soaking liquid. Season with salt, sugar, light and dark soy sauces, and grated ginger.
Step 2. Simmer and Thicken
- Add par-cooked meat, both mushrooms, lilies, carrots, bamboo shoots, and sliced tofu to the broth. Simmer for 3-5 minutes.
- Make a cornstarch slurry (cornstarch and water). Slowly whisk it into the simmering broth.
Step 3. Finish and Season
- Reduce heat, whisk an egg with a splash of water. Pour the egg into the broth in a thin stream; do not stir. Let it set, then gently stir in.
- Mix black vinegar, ground white pepper, and toasted sesame oil. Stir into the soup once it's slightly cooled. Adjust seasoning to taste.
Step 4. Serve
- Add extra vinegar and white pepper if needed, especially if serving after storage.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Always thicken the broth with cornstarch slurry *before* adding the egg to create a rafting effect for the egg.
- Add vinegar, white pepper, and sesame oil as final seasonings, not during the cooking process, to preserve their aromatic compounds.
- Use Chinese light soy sauce, not Kikkoman, for authentic flavor.
- Use dried shiitake mushrooms for a concentrated, umami flavor.
- Consider using Chinese black vinegar for a more complex, milder sourness than white vinegar.
- Use ground white pepper for a slow-building heat that contrasts with the other flavors.
- Cook the meat separately from the broth for a cleaner flavor and clearer broth.
- Blanch bamboo shoots to remove any metallic taste.
Nutrition
- N/A
FAQs
1. Can I substitute ingredients in this recipe?
Yes, to some extent. Feel free to adjust the chili garlic sauce for spiciness and the rice vinegar for sourness. However, the main ingredients (pork, mushrooms, tofu, and wood ear mushrooms) are crucial for the authentic flavor. Substituting them might significantly alter the taste.
2. How can I make this soup vegetarian/vegan?
Simply omit the pork and use vegetable broth instead of chicken broth. You can also add extra tofu or mushrooms for protein.
3. Can I make this soup ahead of time?
Yes, the soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
So there you have it – a delicious and authentic Hot & Sour Soup recipe that rivals your favorite takeout. Enjoy the satisfying blend of spicy, sour, and savory flavors, and don't hesitate to experiment with different chili levels to suit your taste. Happy cooking!