Hot and Sour Soup

Hot and Sour Soup is a popular Chinese dish that is known for its bold flavors and contrasting taste sensations. While commonly found in restaurants, making it at home allows you to customize the heat and sourness levels to your liking. This quick and easy recipe utilizes ingredients such as freshly ground pepper, rice vinegar, and a variety of mushrooms to achieve its distinctive taste. If desired, you can also make a vegetarian version of this soup by omitting the meat and adding more tofu and bamboo shoots. Let’s learn how to prepare this delicious Hot and Sour Soup.

Makes: 4 servings

Time: 30 minutes

INGREDIENTS:

• 1 tablespoon dark sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons cornstarch
• 1/2 pound lean pork loin, chicken breast, or flank steak, cut into thin shreds against the grain (optional)
• 6 cups chicken stock or water
• 1 teaspoon minced garlic
• 1 tablespoon minced fresh ginger
• 5 dried shiitake (black) mushrooms, soaked in hot water for at least 10 minutes
• 5 Chinese wood ear mushrooms, soaked in hot water for at least 10 minutes
• 1/2 pound extra-firm tofu, cut into 1/2-inch cubes
• 1/4 cup rice vinegar, or to taste
• 3 teaspoons freshly ground black pepper, or to taste
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh cilantro leaves
• 1/2 cup chopped scallion

INSTRUCTIONS:

1. In a small bowl, whisk together 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch. If using meat, marinate the shredded meat in this mixture.
2. In a large, deep pot, combine the chicken stock (or water) with minced garlic and ginger. Bring it to a boil over medium-high heat.
3. Drain the soaked shiitake mushrooms, trim off any tough spots, and thinly slice them. Add the sliced shiitake mushrooms to the pot. Also, drain and thinly slice the soaked Chinese wood ear mushrooms, then add them to the pot as well. Reduce the heat to low and let it simmer steadily for 5 minutes.
4. Increase the heat to medium and bring the stock back to a boil. Add the marinated meat, stirring to prevent sticking, and cook until the meat is no longer pink, approximately 3 minutes. Then add the tofu, rice vinegar, freshly ground black pepper, and the remaining soy sauce. Reduce the heat to low and simmer for an additional 5 minutes.
5. In a small bowl, mix the remaining cornstarch with 1/4 cup of cold water. Stir this mixture into the soup, allowing it to thicken for about 1 minute.
6. While stirring the soup, slowly pour in the beaten eggs to create thin, almost transparent ribbons. Remove the pot from the heat and season the soup with the remaining sesame oil and additional rice vinegar or black pepper according to your taste preferences.
7. Garnish the Hot and Sour Soup with chopped cilantro and scallions.

VARIATION:

• Vegetarian Hot and Sour Soup: To make a vegetarian version, omit the meat and add an additional 1/2 pound of tofu and 1/2 pound of shredded bamboo shoots. Substitute good vegetable stock (to make your own, see page 157) for the chicken stock.

Enjoy the delightful flavors and contrasting textures of this homemade Hot and Sour Soup, and feel free to adjust the heat and sourness levels to suit your palate.