CHINESE HOT AND SOUR SOUP
The photo is my own. Recipe adapted from Tyler.
- ounce of dried mushrooms
- tablespoons canola oil
- inch fresh grated ginger
- tablespoons chinese red chili paste
- cup canned bamboo shoots, sliced
- pound barbecued chinese pork tenderloins, sliced in thin strips
- cup soy sauce
- cup rice vinegar
- teaspoon salt
- teaspoon white ground pepper
- pinch of sugar
- quarts of my chinese chicken stock (don't substitute)
- cup of tofu sliced in thin 1/8 by 2 inch strips
- tablespoons conrstarch mixed with 1/4 cup water
- large egg, lightly beaten
- green onions and cilantro chopped fine for garnish
- you will need my recipe for chinese chicken stock below. please don't substitute.
How to Make CHINESE HOT AND SOUR SOUP
- 1Cook's Tip: Have all your ingredients ready before you begin. Please use exact measurements (so the soup is neither too strong, or too weak.) Read through the recipe first before you proceed.
- 2MAKE MY CHINESE CHICKEN STOCK:
Bring to a boil: a whole chicken cut up and placed in the stock pot with 3 quarts of water. Add one bunch of onions, cut in half, 4 cloves of smashed garlic, one white onion cut in half, and a 3 inch piece of ginger smashed open with the side of a knife, and 1 teaspoon whole white peppercorns. When it boils, reduce heat to simmer, and boil one hour uncovered. Skim off foam. Remove the stock from the heat, and drain in a collander, saving the soup. Use the chicken for soup later. (It can be frozen) Cool stock to room temperature and refrigerate.
- 3MAKE THE SOUP:
Put the dried mushrooms in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Cut in small strips, removing the hard center stems from the mushrooms. Set aside.
Heat the oil in a wok or large deep skillet over medium heat. Add the ginger, chili paste, dried mushrooms, bamboo shoots, and thin sliced pork. Cook and stir for 1 minute to infuse the flavor.
Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, add it to the mixture and toss everything together. MEASURE 2 QUARTS of the Chinese Chicken Stock, add to pot and bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes more.
Dissolve the cornstarch in the water and stir until smooth. Add to the soup and continue to simmer until the soup thickens. This soup is a slightly thickened soup. (If you want it really thick, you may add more cornstarch to the water.)
Remove the soup from the heat and stir it fast in 1 direction to get a current going, then stop stirring. Immediately but slowly, pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth. DO NOT STIR! The eggs will cook in the broth. If you stir it, it will have a curdled appearance. The soup is now ready to serve. Ladle up bowls and add garnish.
Garnish the hot and sour soup with chopped green onions and cilantro before serving. Enjoy!