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hot and sour soup

★★★★★ 5
ChefMom22 avatar
a recipe by
Fran Say
@ChefMom22
Sunnyvale, CA

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

Blue Ribbon Recipe

Yummy! This soup seems delicate, but the flavors are quite rich and robust. We simply loved it!

— The Test Kitchen @kitchencrew
►
★★★★★ 5
serves 4
method Stove Top

Ingredients For hot and sour soup

  • 2 can
    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 lg
    egg, lightly beaten
  • 1
    scallion, finely sliced, for topping

How To Make hot and sour soup

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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