Hot And Sour Soup
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Canola Oil1 cup
Soy Sauce1 cup
Rice Vinegar1 tsp
Salt1 tsp
Ground White Pepper1 pinch
Sugar1 large
Egg (lightly beaten)1 bunch
Green Onion (halved)Directions:
1
Watch how to make this recipe
2
Put the wood ears in a small bowl and cover with boiling water
3
Let stand for 30 minutes to reconstitute
4
Drain and rinse the wood ears; discard any hard clusters in the centers
5
Heat the oil in a wok or large pot over medium-high flame
6
Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor
7
Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant
8
Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes
9
Add the tofu and cook for 3 minutes
10
Dissolve the cornstarch in the water and stir until smooth
11
Mix the slurry into the soup and continue to simmer until the soup thickens
12
Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring
13
Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately
14
) Garnish the hot and sour soup with chopped green onions and cilantro before serving
15
Put the chicken in a large stockpot and place over medium heat
16
Toss in the green onions, garlic, ginger, onion, and peppercorns
17
Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch
18
Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically
19
Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat
20
Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first
21
Yield: About 2 quarts