Soups
Hot and Sour Soup
Ingredients
- - 1 litre (4 cups) chicken or vegetable stock
- - 100 g (3 1/2 oz) firm tofu, julienned
- - 50 g (1/2 cup) wood ear mushroom, soaked and sliced
- - 50 g (1/3 cup) bamboo shoots, julienned
- - 60 g (2 oz) lean pork, julienned (optional)
- - 3 tbsp black rice vinegar
- - 1 1/2 tsp ground white pepper
- - 2 tbsp light soy sauce
- - 2 tbsp cornstarch mixed with 3 tbsp water
- - 1 egg, beaten
- - 1 tsp toasted sesame oil
- - 1 spring onion, sliced
Method
- Bring the stock to a boil in a saucepan and add the pork, if using, simmering for 3-4 minutes.
- Add the tofu, wood ear mushroom and bamboo shoots, and simmer for a further 5 minutes.
- Stir in the vinegar, white pepper and soy sauce, then thicken the soup by stirring in the cornstarch slurry until glossy.
- Reduce to a gentle simmer, then slowly drizzle in the beaten egg while stirring in one direction to form thin ribbons.
- Finish with sesame oil and spring onion just before serving.
Introduction: Hot and sour soup hails from Sichuan and neighbouring provinces, balancing the tang of vinegar against the warmth of white pepper, thickened with cornstarch and threaded with silky egg ribbons, popular as a warming starter especially in cooler months.
Cultural Background: Hot and sour soup hails from Sichuan and neighbouring provinces, balancing the tang of vinegar against the warmth of white pepper, thickened with cornstarch and threaded with silky egg ribbons, popular as a warming starter especially in cooler months.
Tips: Stir the soup gently in one direction while adding the egg for fine, silky ribbons rather than clumps. Add vinegar near the end of cooking so its sharpness doesn't mellow too much.
Variations: Add extra chilli oil for more heat. Use shrimp in place of pork for a lighter version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop, stirring, as the cornstarch thickening can separate if boiled too hard.
Nutrition: Approx. 140 kcal, 9g protein, 6g fat, 12g carbohydrate per serving.
FAQs
Q: What makes this soup 'hot and sour'?
A: The heat comes from generous white pepper (and often chilli oil), while the sourness comes from black rice vinegar added near the end of cooking.
Q: Can it be made vegetarian?
A: Yes, omit the pork and use vegetable stock; the tofu and mushrooms provide plenty of texture and body.