This classic hot and sour soup, originally from China, features the contrasting flavors of spicy and sour. Traditionally pork is used, like in this recipe, although chicken, lamb, or beef can be substituted. Meat also may be omitted completely for a vegetarian version. Other traditional ingredients include fresh pork blood and bamboo shoots, which are not used in this Americanized recipe, tofu, egg, and wood ear or cloud ear mushrooms, for which skiitake mushrooms are commonly substituted. Hot and sour soup is commonly served at Asian restaurants in America where it is a staple of Chinese buffets.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup chopped pork
- 3 Tbsp cornstarch, divided
- 3 Tbsp soy sauce, divided
- 6 cups water
- 2 Tbsp apple cider vinegar
- 2 medium shallots, chopped
- ¼ cup chopped ginger
- ½ cup diced potatoes
- ½ cup sliced shiitake mushrooms
- ½ cup firm tofu, cut into 1/4-in cubes
- 1 egg, beaten
- Cilantro, chopped as needed for garnish (optional)
Directions
- Mix pork, 1 tablespoon of cornstarch, and 1 tablespoon of soy sauce in a glass dish.
- Boil water with remaining cornstarch plus soy sauce, vinegar, shallots, and ginger.
- When stock boils, add pork mixture. Simmer over low heat for 30 minutes.
- Add potatoes, mushrooms, and tofu. Cook for 15 minutes.
- Gently spread egg over the top of the soup so it doesn’t clump up.
- Serve garnished with cilantro, if using.
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