Hot and sour soup is Chinese in origin stemming from the Beijing area, but quickly made it’s way quickly into Chinese mixed cultures in Asia, Europe, and North America. The recipe has a fascinating history. It’s perfect for a cold rainy day, but it’s so good you’ll enjoy it on any day. It makes a great appetizer or lunch. Believe me, this soup is bursting with flavor and the hot and sour tastes are incredibly well balanced. Give it a try and let us know what you think.
There are a few tips and suggestions to making this hot and sour soup. First, we use button mushrooms to keep the recipe simple, but you can use a combination of different mushrooms if you want a slightly different taste and texture. For example, some Shiitake or oyster mushrooms might add a nice touch.
We add pork, but it can be left out to make the dish more on the vegan side. The meat of your choice can be used, as well. As much or as little can be added depending on your preference.
The rest of the spices are pretty standard but the amounts can also be altered to accommodate your taste. For example, white pepper can be used instead of black, a little more or less vinegar can be added for the level of sourness desired, samgal or oelek can be used to replace the sriracha. The list of substitutions is really endless. Additional ingredients can be used if you desire them too.
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- 1/4 kg of pork, cut into strips
- 220 grams of extra firm tofu, sliced
- 1 medium carrot, julienned
- 90 grams (1 cup) of bamboo shoots
- 1 cup of button mushrooms, quartered
- 1 thumb size grated ginger
- 3 cloves of grated garlic
- 2 tbsp of soy sauce
- 1 tbsp of sriracha or any chili sauce
- 2 tbsp of white vinegar
- 1 tsp of brown sugar
- pepper to taste
- 4 cups of chicken stock
- 2 tbsp of green onions
- 5 – 6 drops of sesame oil
- 2 tbsp of corn starch diluted in 2 tbsp of water
- 2 eggs lightly beaten
- Add the chicken stock, pork, mushrooms, bamboo shoots, tofu, carrots, garlic, ginger, vinegar, srirahca, soy sauce, pepper, and sugar to a pan and bring it to a boil over high heat. Reduce the heat and allow it to simmer for about 5 minutes.
- Pour the corn starch mixture in and stir, for about 2 minutes, until it thickens.
- Gradually, pour the beaten eggs in while stirring.
- Put the green onions and sesame oil in and stir once again.
- Serve and enjoy your hot and sour soup.