Hot and Sour Soup

Jun 28, 2010 | Chinese Food, Recipes, Taiwanese Food | 21 comments

hot and sour soup

Hot and sour soup is a very common dish in both Taiwan and China. People usually have fried or plain dumplings with hot and sour soup. The sourness of this soup is very good for one’s appetite and my mother use to tell me when I got flu that it will go away quicker if I drink a lot of this soup when I was young.

I don’t know if it’s true or not but I think drinking a lot of hot fluid is good for your body when you catch the flu, right? But please go to doctor if you catch flu or don’t feel well.

The Eastern way to cook soup and western way to cook soup are so different. Most of the western ways to cook this soup are to puree the soup to make it really smooth and soft but in eastern people usually like chunks of meat, fish and vegetables in their soup that they actually can see it. I have to cook a few different kinds of “western soup” when I work and it’s a precious experience for me because I can learn western cooking during work and learn eastern cooking from my family or learn it by myself in my personal time. It’s always fun to learn new things, don’t you think?

Credit: These photos were taken by Chris at Chris Radley Photography

 

Hot and Sour Soup

Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Ingredients

  • 1 ltr chicken stock
  • 80 g pork loin
  • 10 wood ears soak in warm water for 15 minutes to soften then julienne
  • 1 medium carrot julienne it
  • 300 g fresh tofu drain the water and cut into 5cm strips
  • 2 eggs beaten

Marinade for pork

  • 1 tsp soy sauce
  • 1/2 tsp potato starch
  • 1/2 tsp sugar
  • 1 tsp rice wine

Seasonings

  • 1/2 tsp salt
  • 2 tbsp soy sauce
  • 1.5 tbsp dark rice vinegar
  • 1/2 tbsp normal rice vinegar
  • 1 tsp sugar
  • 1 tsp ground pepper
  • 1/2 tsp sesame oil
  • 2 tbsp potato starch

Instructions

  1. Marinade the pork for 15 minutes.
  2. Boil a pot of water to blanch pork, carrot, wood ear and tofu then leave it on aside.
  3. Boiled the chicken stock and add all the ingredients from step 2 to bring it to boil again.
  4. Add soy sauce, vinegar, sugar, salt into the soup, then mix the potato starch with a little bit water first (Remember the potato starch with water must be mix evenly and without any lumps) and add into the soup to make it look a bit dense and sticky.
  5. Turn the gas power to lowest heat and pour the egg into the soup. Stir the soup gently after 30 second and turn off the gas.