Hot and Sour Soup

Fran Say

By
@ChefMom22

The secret to this soup is ground white pepper. Add more or less to your taste!


Featured Pinch Tips Video

Comments:

Serves:

4

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yummy! This soup seems delicate, but the flavors are quote rich and robust. We simply loved it!

Ingredients

2 can(s)
chicken broth
3 slice
thin fresh gingerroot
1/4 lb
pork, finely julienned
2 Tbsp
dark soy sauce
1/4 c
rice wine vinegar
1/2 tsp
dark sesame oil
1/2 tsp
granulated sugar
1/2 tsp
white pepper, or to taste
1/2 c
julienned bamboo shoots, drained
1/2 c
sliced water chestnuts
1/2 c
firm tofu, julienned
1 large
egg, lightly beaten
1
scallion, finely sliced, for topping

Directions Step-By-Step

1
Bring chicken broth, gingerroot and pork to a boil, gently boil 2-3 minutes. Remove the ginger pieces and discard. Turn down the heat.
2
Add soy sauce, vinegar, sesame oil, sugar, and white pepper. Add the bamboo shoots, water chestnuts and the tofu.
3
Bring the soup to a boil. Drizzle beaten egg over the surface of the soup. Remove from heat serve with sliced scallion.
4
For a vegetarian alternative, omit the pork. The rice wine vinegar is available at Asian markets. It gives the soup its "sour" flavor. Shaoxing is a common brand.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Tofu/Soy
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtags: #hot, #and, #sour, #chinese, #soup