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    Hsiao-Ching Chou's Hot & Sour Soup

    Source of Recipe


    Hsiao-Ching Chou


    List of Ingredients


    • 8 cups water or Chinese-style chicken or pork stock
    • 1/4 cup soy sauce, or more to taste
    • 1/4 cup white vinegar, or more to taste
    • 2 tsp ground white pepper, or to taste
    • 4 dried shiitake mushrooms, reconstituted and sliced
    • 1 small block medium or firm tofu, cut into strips
    • 1/2 cup wood ear, cut into strips
    • 1/2 cup bamboo shoot strips
    • 1/4 cup pork strips (* see note)
    • 1/4 cup cornstarch, mixed with 1/4 cup water to make a slurry
    • 3 eggs, beaten
    • Sesame oil
    • Chopped onions, for garnish (optional)
    • CHopped cilantro, for garnish (optional)


    Instructions


    1. In a large soup pot, add water or stock, soy sauce, vinegar and white pepper. Then add the mushrooms, tofu, wood ear, bamboo shoots and pork. Let mixture come to a boil.

    2. When soup reaches a boil, turn down heat to medium. In consecutive slow pours, add the cornstarch slurry to the soup while stirring. The soup will start to thicken.

    3. When the soup returns to a boil, drizzle the egg on top. When the egg blossoms, give the soup a gentle stir to incorporate the egg. Taste the soup. Add more soy, vinegar and white pepper, if needed. Drizzle with sesame oil and serve with garnishes.

      Serves 4



    Final Comments


    * Note: Take a small piece of pork from the loin or chop. Cut into rough strips or little chunks. Saute in a skillet in 1 Tbsp of vegetable or peanut oil. Add a dash of soy sauce to help it caramelize a little. Cook for about 1 minute, then add to soup.

 

 

 


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