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Chinese Hot and Sour Soup
(Soups are classic appetizers in today’s Chinese restaurants, and although the flavors of these soups are complex, vibrant, and bold, you can make amazing Chinese soups at home!)
**Medium Difficulty**Optional Alcoholic Ingredient**
Serves 4 to 6
3 Tbsp Sesame Oil
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
2 Tbsp Shallots, minced
2 Tbsp Scallions, chopped, separated into whites and greens
1 medium Carrot, peeled, small cubed
1 ½ tsp ground dried Sichuan Pepper
1 ½ tsp Chinese Five Spice
1 ½ tsp ground White Pepper
1 tsp Sugar
2 Tbsp Soy Sauce
¼ cup Rice Vinegar
1 cup Enoki Mushrooms (Sometimes labelled Enokitake Mushrooms), cleaned and separated
1 cup Brown Beech Mushrooms (Sometimes labelled Shimeji Mushrooms), cleaned and separated
½ cup sliced Bamboo Shoots from a can, rinsed and drained
8 oz firm Tofu (1 square), small cubed
½ lbs Chinese BBQ Pork, thinly sliced
2 large Eggs. beated
4 Tbsp Tsao Tsing Rice Wine
8 to 10 Cups Chicken Broth
Approx 3 Tbsp Cornstarch to make a Slurry
Salt to taste
(optional) 1 red Bird’s Eye Chili Pepper. (Also labelled Thai Chili Pepper), minced
(optional) tiny Dried Shrimp for Garnish
1.) Set a large pot on medium high heat, and add in Sesame oil. Then add in Ginger, Garlic, Shallots, and the white parts of the Scallions. Mix the ingredients well and brown lightly for about 1 min.
2.) Add in Chinese BBQ Pork, Sichuan Pepper, Chinese Five Spice, White Pepper, and Sugar. Mix well and let cook for about 1 min and 30 sec. Add in Tsao Tsing Rice wine to deglaze pan.
3.) Add in Chicken Broth, Soy Sauce and Rice Vinegar. Bring the soup base to a light boil; being careful not to let it get to a rolling boil. While stirring gently in one direction, slowly pour a small stream of the beated eggs into the boiling soup. The light stirring will help create ribbons of cooked egg in the soup. The same method as an egg drop soup.
4.) Add in the Enoki Mushrooms, Brown Beech Mushrooms, Tofu, Carrots, and Bamboo Shoots to the soup. Also add the greens of the Scallions, but remember to reserve some for garnish. Cover the pot, reduce heat to medium, and let cook for 10 min.
5.) Bring the heat to low, and with the cornstarch, make a slurry. Add the slurry to the soup to thicken your soup. Stir the hot soup until it thickens to your liking. Season with salt to your taste. Pour soup carefully in a serving bowl, garnish with some leftover greens of the Scallions, and small Dried Shrimp. Serve and Enjoy!
Extra Info: I set this recipe on Medium difficulty only for the fact is has a lot of ingredients that some of you may not be familiar with or use to cooking with.
If you like your Hot and Sour soup more on the Hot side, you can use the optional minced Thai Chili in step one. Just add it with the garlic, and ginger. However! Word of warning, frying a Thai Chili pepper will release all of it’s acidic aroma, and it can make you cough, your eyes run, and sometimes sneeze. It’s a potent little pepper, which is why you only need one. Experiment with your level of heat. Try using half of one first.
If you tend to like your Hot and Sour soup more sour and tangy, feel free to add in an extra ¼ cup of Rice Vinegar; bringing the total portion to ½ cup for the recipe. I’ve even seen people use lime juice, which isn’t that traditional, but still tasty. Speaking of traditional, you may notice this version of a Chinese Hot and Sour soup isn’t red like in most Chinese Restaurants. I have to admit, my version lacks the redness you may be use to, but I assure you this version is every bit authentic as the ones you order. I don’t remember what part of China my friend, Chef Meu, is from, but she promises me this was a common soup in her village. I’ll have to ask her the next time I’m in Chicago, which is where she’s living and working now. Happy Eating everyone!
(Soups are classic appetizers in today’s Chinese restaurants, and although the flavors of these soups are complex, vibrant, and bold, you can make amazing Chinese soups at home!)
**Medium Difficulty**Optional Alcoholic Ingredient**
Serves 4 to 6
3 Tbsp Sesame Oil
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
2 Tbsp Shallots, minced
2 Tbsp Scallions, chopped, separated into whites and greens
1 medium Carrot, peeled, small cubed
1 ½ tsp ground dried Sichuan Pepper
1 ½ tsp Chinese Five Spice
1 ½ tsp ground White Pepper
1 tsp Sugar
2 Tbsp Soy Sauce
¼ cup Rice Vinegar
1 cup Enoki Mushrooms (Sometimes labelled Enokitake Mushrooms), cleaned and separated
1 cup Brown Beech Mushrooms (Sometimes labelled Shimeji Mushrooms), cleaned and separated
½ cup sliced Bamboo Shoots from a can, rinsed and drained
8 oz firm Tofu (1 square), small cubed
½ lbs Chinese BBQ Pork, thinly sliced
2 large Eggs. beated
4 Tbsp Tsao Tsing Rice Wine
8 to 10 Cups Chicken Broth
Approx 3 Tbsp Cornstarch to make a Slurry
Salt to taste
(optional) 1 red Bird’s Eye Chili Pepper. (Also labelled Thai Chili Pepper), minced
(optional) tiny Dried Shrimp for Garnish
1.) Set a large pot on medium high heat, and add in Sesame oil. Then add in Ginger, Garlic, Shallots, and the white parts of the Scallions. Mix the ingredients well and brown lightly for about 1 min.
2.) Add in Chinese BBQ Pork, Sichuan Pepper, Chinese Five Spice, White Pepper, and Sugar. Mix well and let cook for about 1 min and 30 sec. Add in Tsao Tsing Rice wine to deglaze pan.
3.) Add in Chicken Broth, Soy Sauce and Rice Vinegar. Bring the soup base to a light boil; being careful not to let it get to a rolling boil. While stirring gently in one direction, slowly pour a small stream of the beated eggs into the boiling soup. The light stirring will help create ribbons of cooked egg in the soup. The same method as an egg drop soup.
4.) Add in the Enoki Mushrooms, Brown Beech Mushrooms, Tofu, Carrots, and Bamboo Shoots to the soup. Also add the greens of the Scallions, but remember to reserve some for garnish. Cover the pot, reduce heat to medium, and let cook for 10 min.
5.) Bring the heat to low, and with the cornstarch, make a slurry. Add the slurry to the soup to thicken your soup. Stir the hot soup until it thickens to your liking. Season with salt to your taste. Pour soup carefully in a serving bowl, garnish with some leftover greens of the Scallions, and small Dried Shrimp. Serve and Enjoy!
Extra Info: I set this recipe on Medium difficulty only for the fact is has a lot of ingredients that some of you may not be familiar with or use to cooking with.
If you like your Hot and Sour soup more on the Hot side, you can use the optional minced Thai Chili in step one. Just add it with the garlic, and ginger. However! Word of warning, frying a Thai Chili pepper will release all of it’s acidic aroma, and it can make you cough, your eyes run, and sometimes sneeze. It’s a potent little pepper, which is why you only need one. Experiment with your level of heat. Try using half of one first.
If you tend to like your Hot and Sour soup more sour and tangy, feel free to add in an extra ¼ cup of Rice Vinegar; bringing the total portion to ½ cup for the recipe. I’ve even seen people use lime juice, which isn’t that traditional, but still tasty. Speaking of traditional, you may notice this version of a Chinese Hot and Sour soup isn’t red like in most Chinese Restaurants. I have to admit, my version lacks the redness you may be use to, but I assure you this version is every bit authentic as the ones you order. I don’t remember what part of China my friend, Chef Meu, is from, but she promises me this was a common soup in her village. I’ll have to ask her the next time I’m in Chicago, which is where she’s living and working now. Happy Eating everyone!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 167.1 kB
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