This hot and sour soup is stuffed with flavor and also the tofu and egg drop provides it an excellent texture, to not mention all those mushrooms.
With the really atmospheric condition in hand, I felt sort of a good hot soup and as luck would have it, I had lots of Asian-style broth leftover from after I made Hainaut Chicken Rice. (Asian-style chicken stock is really the broth leftover from poaching a chicken, together with a bit garlic, ginger, and green onions. you’ll let the chicken bones simmer within the broth to present them a fair stronger flavor). once I gnaw at a Chinese restaurant, one of the items I prefer to order is a hot and sour soup, and that I wanted to undertake to make its reception. I believed the Asian chicken stock would work well within the hot and sour Chinese soup and also the hot and sour soup would be perfect for the freezer we were in.
I found many hot and sour soup recipes and used what I liked about everyone to induce them. I attempted to stay the recipe as authentic as possible which meant there have been some ingredients I didn’t realize, including the wooden mushrooms and lily balls. Fortunately, it absolutely was fairly easy to search out them during a local Chinese foodstuff.
Although the soup required some preparation, it absolutely was quite easy and easy to form. While cooking I immediately recognized the smell and was looking forward to enjoying the soup. the recent and sour Chinese soup is meant to depend upon white pepper for the spice, but after I tried it at the top I used to be not satisfied with the amount of spiciness, so I added a touch more spice within the style of a bit chili oil and condiment (already mentioned within the recipe below). With the additional spiciness, the new and sour Chinese soup finally tasted nearly as good because it smelled! There was a decent balance between heat and acidity and also the soup tasted great. I actually just like the way the eggs were employed in this soup and that I will just keep that in mind once I make soups in the future. Luckily there are plenty of leftovers and that they will help me get through the following few cold days.
Chinese Hot and Sour Soup
Prep Time: 5 minutes Soak Time: 15 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 4
This hot and sour soup is just packed with flavor and the tofu and egg drop give it an amazing texture not to mention all of those mushrooms.
- 6 dried wood/tree ear or cloud ear mushrooms
- 6 dried shiitake mushrooms (aka Chinese black mushrooms)
- 8 dried lily buds
- 4 ounces pork, cooked and shredded (optional)
- 4 cups Chinese Superior Stock (see below) or chicken broth or chicken stock or vegetable broth or pork bone broth
- 1 (8-ounce) can bamboo shoots, drained and sliced thinly
- 8 ounces firm tofu, drained and sliced in 1/4-inch strips
- 4 tablespoons Chinese black vinegar (aka Chinkiang vinegar)
- 1 tablespoon chili sauce, such as sambal oelek
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons cornstarch mixed into 2 tablespoons water
- 2 eggs, lightly beaten
- 1 teaspoon ground white pepper
- 2 teaspoons sesame oil
- 2 teaspoons chili oil
- 4 green onions sliced
- Pour 1 cup boiling water over the wood ear and shiitake mushrooms and soak until tender, about 15 minutes, before slicing them and reserving the water.
- Pour 1 cup boiling water over the lily buds and soak until tender, about 15 minutes, before slicing them and discarding the water.
- Bring the broth, reserved mushroom water, mushrooms, lily buds, pork, bamboo shoots, tofu, vinegar, chili sauce, soy sauce, and sugar to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes.
- Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
- Slowly pour in the eggs in a small stream while stringing the pot to get long, thin streams of egg in the soup.
- Mix in the sesame oil, chili oil, white pepper, and green onions, remove from heat, and enjoy!
Note: Do the prep for the remaining ingredients while the mushrooms and lily buds are soaking.
Option: Use vegetable broth and omit the pork for vegetarians.
Option: Use leftover roast pork instead of raw pork.
Nutrition Facts: Calories 211, Fat 9.4g (Saturated 2g, Trans 0), Cholesterol 82mg, Sodium 658mg, Carbs 17.4g (Fiber 4.9g, Sugars 4.3g), Protein 13.4g