Hot and Sour Soup

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This is a savory and tangy Chinese hot and sour soup, featuring pork, tofu, and mushrooms in a flavorful broth. It's a classic and comforting dish, perfect for an appetizer or light meal.

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Serves:
Pork
Chinese
Soup

Ingredients

Units: imperial

null

  • 0.3333333333333333 cup - Mushrooms (null)
  • 0.3333333333333333 cup - Wood Ear Mushrooms (null)
  • 0.6666666666666666 cup - Tofu (Cup)
  • 0.5 cup - Pork (null)
  • 2 -1/2 cups - Chicken Stock (null)
  • 0.5 teaspoon - Salt (tsp)
  • 0.25 teaspoon - Sugar (tsp)
  • 1 teaspoon - Sesame Seed Oil (tsp)
  • 0.25 teaspoon - Pepper (tsp)
  • 0.5 teaspoon - Hotsauce (tsp)
  • 1 -½ cups - Vinegar (null)
  • 1 teaspoon - Soy Sauce (tsp)
  • 1 tablespoon - Cornstarch (tbs)
  • 2 tablespoons - Water (tbs)
  • 0.25 cup - Spring Onions (null)

Instructions

STEP 1: COOK THE BROTH. Pour the chicken stock into a wok or large pot. Heat the stock over medium-high heat until it reaches a rolling boil. STEP 2: ADD SEASONINGS. Add the salt, sugar, sesame seed oil, pepper, hotsauce, vinegar, and soy sauce to the boiling stock. Stir well with a spoon for about 15 seconds to combine all ingredients. STEP 3: ADD MUSHROOMS AND TOFU. Add the tofu, mushrooms, and Wood Ear Mushrooms to the wok. Allow them to cook in the simmering broth for 2-3 minutes. STEP 4: THICKEN THE SOUP. In a small separate bowl, whisk together the cornstarch and water until smooth. This creates a cornstarch slurry. Slowly pour the cornstarch slurry into the boiling soup while continuously stirring with a spoon or whisk. Continue adding and stirring until the soup reaches your desired thickness. STEP 5: SERVE. Ladle the hot soup into individual serving bowls. Garnish each bowl with the cooked pork and the sliced spring onions on top.