Description
Authentic Hot and Sour Soup is a comforting meal that you can prepare in 30 minutes. This Chinese restaurant-style soup features a spicy and sour broth filled with mushrooms, eggs, and tofu.
Ingredients
Scale
- 4 dried shiitake mushrooms
- 1/4 cup dried woodear mushrooms
- 1 handful dried lily flowers
- 1/2 lb pork loin (or chicken breast), cut into thin strips
- 1/2 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 1/2 tablespoon cornstarch
- 2 teaspoons minced ginger
- 2 green onions, sliced (white and green parts divided)
- 2 tablespoons Chinkiang vinegar
- 1 teaspoon white pepper powder (or 1/2 teaspoon for a less spicy dish)
- 4 cups chicken stock
- 2 cups lily flower soaking liquid
- 1/2 block firm tofu (8 oz / 227 g), diced
- 1 tablespoon light soy sauce (or soy sauce)
- 3 tablespoons cornstarch
- 2 eggs, beaten
- 1 teaspoon salt (or to taste)
- 1 teaspoon toasted sesame oil (or chili oil)
Instructions
- Rehydrate dried ingredients: Rinse shiitake mushrooms, woodear mushrooms, and lily flowers. Soak each with 2 cups warm water for 30 minutes to 1 hour. Slice mushrooms and prepare lily flowers.
- Marinate pork: Combine pork, Shaoxing wine, salt, and cornstarch. Mix well and marinate for 10 to 15 minutes.
- Mix sauce: Combine Chinkiang vinegar and white pepper in a small bowl.
- Make soup: In a pot, heat chicken stock, lily flower soaking water, ginger, and green onion white part. Add rehydrated mushrooms, lily flowers, and tofu. Simmer and then add soy sauce.
- Thicken the soup: Mix cornstarch with 1/4 cup water and swirl into the soup to thicken.
- Cook the pork: Add marinated pork to the soup and stir to prevent sticking.
- Make egg ribbons: Slowly add beaten egg to the soup, stirring to create ribbons. Let sit for 20 seconds, then stir gently.
- Season the soup: Turn off heat, add vinegar and pepper mixture, salt, and garnish with green onion green part and sesame oil. Serve hot.
Notes
- This recipe is flexible; adjust ingredients as needed.
- Use fresh mushrooms if preferred.
- Adjust spice level by altering white pepper amount.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 216
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 11.1 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 9.1 g
- Fiber: 1.5 g
- Protein: 19.9 g
- Cholesterol: 130 mg