Hot And Sour Soup Recipe

Ingredients:

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears

2 tablespoons canola oil

1-inch piece fresh ginger, peeled and grated

1 tablespoon red chile paste, such as sambal oelek

1/2 cup canned bamboo shoots, sliced

1/4 pound barbecued pork, shredded

1/4 cup soy sauce

1/4 cup rice vinegar

1 teaspoon salt

1 teaspoon ground white pepper

Pinch sugar

2 quarts Chinese Chicken Stock, recipe follows

1 square firm tofu, drained and sliced in 1/4-inch strips

3 tablespoons cornstarch mixed with 1/4 cup water

1 large egg, lightly beaten

Chopped green onions and cilantro leaves, for garnish

Chinese Chicken Stock:

1 (4-pound) whole chicken

1 bunch green onions, halved

4 garlic cloves, smashed

3-inch piece fresh ginger, whacked open with the flat side of a knife

1 onion, halved

1 teaspoon whole white peppercorns

About 3 quarts cold water

Instructions:

Step 1:

Put the wood ears in a small bowl and cover with boiling water.

Let stand for 30 minutes to reconstitute.

Drain and rinse the wood ears; discard any hard clusters in the centers.

Step 2:

Heat the oil in a wok or large pot over medium-high flame.

Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor.

Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together – it should smell really fragrant.

Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes.

Add the tofu and cook for 3 minutes.

Step 3:

Dissolve the cornstarch in the water and stir until smooth.

Mix the slurry into the soup and continue to simmer until the soup thickens.

Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring.

Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.)

Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Chinese Chicken Stock:

Step 1:

Put the chicken in a large stockpot and place over medium heat.

Toss in the green onions, garlic, ginger, onion, and peppercorns.

Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch.

Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

Step 2:

Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat.

Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

Notes:

Rehydrating Wood Ears: Ensure the dried Chinese fungi (wood ears) are properly rehydrated by soaking them in boiling water for 30 minutes. Rinse well afterward and discard any tough parts.

Flavor Infusion: When sautéing in step 2, allow the ginger, red chile paste, wood ears, bamboo shoots, and shredded pork to cook briefly to infuse their flavors into the oil.

Seasoning Mixture: Combine soy sauce, rice vinegar, salt, ground white pepper, and a pinch of sugar in a bowl before adding to the wok. This mixture provides the foundational seasoning for the soup.

Simmering the Soup: Once the Chinese Chicken Stock is added, bring the soup to a boil and then simmer for 10 minutes. This allows the flavors to meld together.

Adding Tofu: Add the sliced tofu and cook gently for 3 minutes to ensure it absorbs the flavors without breaking apart.

Thickening with Cornstarch: Create a slurry with cornstarch and water to thicken the soup. Stir constantly after adding to prevent clumping and ensure even thickening.

Egg Technique: To achieve the classic “feathering” effect of the beaten egg in the soup, stir the soup in one direction and then slowly pour in the egg in a steady stream. This technique creates delicate egg ribbons throughout the soup.

Garnishing: Garnish the soup with chopped green onions and cilantro leaves just before serving to add freshness and color.

Nutrition Information:

Per Serving

Frequently Asked Questions:

What are Chinese fungi, and can I substitute them in Hot And Sour Soup?

Chinese fungi, like wood ears, add unique texture.

You can substitute with other mushrooms, but the texture may vary.

Is there a vegetarian version of Hot And Sour Soup?

Yes, omit the barbecued pork and use vegetable stock.

Increase tofu or add additional vegetables for protein.

Can I use store-bought chicken stock instead of making Chinese Chicken Stock?

Yes, store-bought stock can be used, but making Chinese Chicken Stock enhances the authentic flavor.

What’s the purpose of sambal oelek in this soup?

Sambal oelek adds spice to the soup.

Adjust the quantity based on your spice preference.

Is there a substitute for bamboo shoots if I can’t find them?

Water chestnuts or jicama can be substituted for bamboo shoots for a similar crunchy texture.

Can I make Hot And Sour Soup in advance?

Yes, the soup can be made in advance, but add tofu and garnishes just before serving for optimal freshness.

How can I adjust the spice level in the soup?

Control the spice by adjusting the quantity of red chile paste (sambal oelek) to suit your taste.

What can I use if I don’t have a “chitarra” pasta maker for the egg noodles?

Roll out the dough and cut it into thin strips using a knife if you don’t have a “chitarra” pasta maker.

Can I freeze Hot And Sour Soup?

Freezing may alter the texture of tofu, but the soup can be frozen without it.

Reheat gently for best results.

What are alternative garnishes for Hot And Sour Soup?

Besides green onions and cilantro, try sesame oil, a drizzle of rice vinegar, or a sprinkle of sesame seeds for added flavor.