Hot and Sour Soup:
The substantial, reassuring, and delicious hot and sour soup has a tangy, glossy broth and is made with ingredients with a variety of tastes and textures. Learn how to make it the traditional manner.
Hot and sour soup, also known as suan la tang , is one of the most popular meals in Chinese restaurants and takeaways outside of China. Over the years, I’ve tried a variety of variations. While some were significantly altered, some tasted like my home. I’d like to offer a recipe that depicts how my father, like many Chinese home cooks, makes this traditional food.
A BIG SOUP WITH A LOT OF INGREDIENTS
This straightforward soup has a lot going on. Three different forms of protein, three dry components, and two vegetables make up the eight elements required for making true hot and sour soup, in addition to seasonings and a thickening agent. This dish is made complex and substantial by their variety of flavors, textures, and nutritional value.
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These components require a lot of knife work to prepare. All of the ingredients (apart from the egg) must be cut into thin strips. The consistent size not only improves the dish’s aesthetics but also guarantees quick cooking of all the ingredients.
INGREDIENTS
For the dried:
▢5 pieces dried shiitake mushroom
▢5 g dried wood ear mushroom
▢20 strands dried lily buds
For the pork Making:
▢80 g lean pork
▢½ teaspoon cornstarch
▢1 teaspoon water
▢½ teaspoon neutral cooking oil
Other ingredients
▢40 g carrot
▢50 g bamboo shoots
▢100 g soft tofu, julienned
▢1 egg
For Making the soup base
▢1000 ml unsalted chicken/vegetable stock
▢4 tablespoon cornstarch
For the seasoning
▢3 tablespoon black rice vinegar
▢1 tablespoon light soy sauce
▢½ teaspoon ground white pepper
▢½ teaspoon sesame oil
▢Coriander or scallions
INSTRUCTIONS
Dried components are rehydrated
Dried shiitake, wood ear, and lily buds should be soaked in lots of warm water until they swell and soften. It needs at least an hour (soak overnight if you plan ahead).
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The mushrooms should thinly sliced. Lily buds should be split lengthwise into shorter strands.
Meat in a marinade
Slice the meat thinly against the grain. Coat with oil after combining with cornflour and water. Place aside.
Assemble additional components
Tofu, carrot, and bamboo shoots should all thinly sliced. Beat the egg just a little.
Make the soup
Bring the stock (or water) to a full boil in a wok or large pot. Pork that marinated should added. To quickly separate the threads, swirl the dish using chopsticks. To remove the froth that is forming on top, use a spoon.
Add bamboo shoots, wood ear, lily buds, carrots, and shiitake mushrooms. Give it about two minutes to cook.Reduce the heat so that the soup is simmering gently. Cornstarch and water should thoroughly combined before adding the slurry slowly to the soup. Use a spoon or ladle to stir. Slide the tofu in slowly once the broth has thickened. Pour the egg in slowly and in a circular motion.
Garnish the soup
Turn off the heat after the soup begins to bubble once more. Add sesame oil, white pepper, black rice vinegar, and soy sauce. Gently whisk everything together. Add scallions or coriander as a garnish. Serve hot.
NOTES
- Chicken breast can used in place of pork. Simply exclude the meat from the recipe to make it vegetarian.
- Leave off the seasonings if you’re not intending to serve the soup right away and add them after it reheated and ready to served. This will guarantee the pepper and black rice vinegar’s intensely tart flavor.
