Hot and Sour Soup
Hot and Sour Soup is a Chinese classic for good reason — mushrooms does most of the work, and the method is rewarding enough for a weeknight. It sits firmly in the Chinese tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- ⅓ cup Mushrooms
- ⅓ cup Wood Ear Mushrooms
- ⅔ cup Tofu
- ½ cup Ground Pork
- 2 1/2 cups Chicken Stock
- ½ tsp Salt
- ¼ tsp Sugar
- 1 tsp Sesame Seed Oil
- ¼ tsp To taste Pepper
- ½ tsp Hotsauce
- 1 0.5 cups Vinegar
- 1 tsp Soy Sauce
- 1 Tbs Cornstarch
- 2 Tbs Water
- ¼ cup Chopped Spring Onions
Method
- - MAKING THE SOUP
- In a wok add chicken broth and wait for it to boil.
- Next add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.
- Add Tofu, mushrooms, black wood ear mushrooms to the wok.
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
- Next add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds
- Serve the soup in a bowl and add the bbq pork and sliced green onions on top.
Tips for the best Hot and Sour Soup
- Read the whole method before you start and measure out the 15 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Chinese base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Hot and Sour Soup ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Hot and Sour Soup recipe hard to make?
It is rated hard: 15 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for mushrooms?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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