Hot and Sour Soup: Just Like the Restaurants Make It | The Woks of Life
"Our family's hot and sour soup recipe is from my grandpa, who ran a Chinese takeout joint after moving to the U.S. Still the best hot & sour soup I've had...."
INGREDIENTS
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4 oz. pork shoulder ((finely julienned))
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1 tablespoon water
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Pinch of salt
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2 teaspoons vegetable oil
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1 teaspoon cornstarch
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1 to 2 dried red chili peppers ((optional))
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10 g dried lily flower ((rehydrated, ½ cup after rehydrating))
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8 g dried wood ear mushrooms ((1/2 cup after rehydrating & slicing))
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8 g dried shiitake mushrooms ((1/2 cup after rehydrating & slicing))
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85 g 3 oz. spiced dry tofu
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115 g 4 oz. fresh firm tofu
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115 g 4 oz bamboo shoots
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1 large egg
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1 scallion ((finely diced))
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8 cups low sodium chicken stock
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½ teaspoon salt ((or to taste))
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¼ teaspoon sugar
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1 to 2 teaspoons fresh ground white pepper ((or to taste))
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2 teaspoons dark soy or mushroom soy sauce
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1 tablespoon light soy sauce or seasoned soy sauce
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1 teaspoon sesame oil
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1/3 to ½ cup white vinegar
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1/3 cup cornstarch
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¼ cup water
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