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Hot and Sour Soup, a classic Chinese restaurant favorite, brings deep layers of flavor in every spoonful. The combination of rich broth, tender meat, silky tofu and delicate mushrooms creates a memorable dish that works as both comfort food and an impressive starter. This homestyle version captures all the authentic tastes while using accessible ingredients.
The Perfect Balance of Flavors
The magic of this soup lies in its harmonious blend of tangy black vinegar, warming white pepper, and savory broth. Each element plays its part - from the tender strips of pork to the silken tofu to the cloud-like wisps of egg. The textures and tastes complement each other in classic Chinese soup tradition.
Essential Ingredients
- Core Components: Chicken stock, dried shiitake mushrooms, black vinegar, white pepper
- Proteins: Pork strips, firm tofu, fresh eggs
- Vegetables: Bamboo shoots, wood ear mushrooms, carrots
- Seasonings: Soy sauce, sesame oil, cornstarch, salt
Preparation Steps
- Ingredient Prep
- Rehydrate dried mushrooms in warm water until soft, about 30 minutes. Slice into thin strips. Cut pork, tofu and vegetables into similar-sized pieces for even cooking.
Creating the Base
- The Foundation
- Heat stock in a large pot. Add marinated pork strips and cook until just done. Layer in mushrooms and vegetables, allowing flavors to meld as the broth simmers.
- Building Flavor
- Incorporate bamboo shoots and wood ears. Let ingredients cook together until the broth develops a rich color and aroma.
Final Touches
- Thickening
- Create cornstarch slurry and stir into soup until glossy. Add tofu gently to prevent breaking.
- Egg Ribbons
- Pour beaten egg in a thin stream while stirring to create delicate strands throughout the soup.
Seasoning to Perfection
Once the soup returns to a gentle simmer, add black vinegar, soy sauce, and white pepper to taste. A few drops of sesame oil enhance the aroma. Garnish with sliced scallions or cilantro before serving piping hot.
Professional Tips
Balance is key - adjust vinegar and white pepper gradually until the hot and sour elements shine through. Cut all ingredients uniformly for the best eating experience. Season just before serving to maintain bright, clean flavors.
Storage Notes
Store leftover soup in an airtight container in the refrigerator for up to three days. When reheating, warm gently on the stovetop and adjust seasonings as needed to refresh the flavors.
Nutritional Benefits
This hearty soup provides protein from pork and tofu, fiber from mushrooms, and vitamins from fresh vegetables. The broth offers warming comfort while remaining relatively light and nutritious.
Serving Suggestions
Serve as a starter for Chinese meals or as a satisfying main course. Perfect for cold weather dining, casual gatherings, or whenever a nourishing soup is desired. Pairs well with steamed rice or Chinese dumplings.
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Frequently Asked Questions
- → Do I need to include all the dried ingredients?
- While the dried mushrooms and lily buds are part of the soup's authentic flavor, it can still be made without them. Just keep in mind the taste will be a bit less complex.
- → Can this soup be made vegetarian?
- Absolutely! Leave out the pork and replace chicken broth with veggie stock. The mushrooms do a great job of mimicking a meaty texture.
- → Why is the seasoning added last?
- Adding things like black vinegar and white pepper at the end helps keep their bright, zesty flavor intact. If you’re prepping the soup ahead of time, wait to add these until it’s reheated.
- → Where can I buy black rice vinegar?
- Look for black rice vinegar at specialty Asian grocery stores or shop online. Chinkiang vinegar is the best type to use in this recipe.
- → How can I avoid clumpy eggs in the soup?
- Gently stir the soup while slowly trickling in the beaten egg in a circle. This creates those beautiful, soft strands of egg instead of big clumps.