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Hot and Sour Soup Recipe

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This recipe for Hot and Sour Soup, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
7 ounces extra-firm tofu, drained
4 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons cornstarch, plus an additional 1 1/2 teaspoons
3 tablespoons cold water, plus 1 additional teaspoon
1 large egg
3 T vegetable oil
1 boneless, skinless chicken breast cut into 1" by 1/8" matchsticks
1 boneless, center-cut, pork loin chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch
matchsticks
6 cups chicken broth
1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips
4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup)
1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (or 1 Tablespoons black Chinese vinegar
2 teaspoons chili oil (see note below)
1 teaspoon ground white pepper
3 medium scallions, sliced thin

Directions:
Directions:
1. Place tofu in pie plate and set heavy plate on top. Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid). Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes, repeat with chicken (but no more than 30 minutes).

2. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined. Set aside.

3. Stir fry pork and chicken in oil for 3 minutes, until no longer pink inside.

4. Bring broth to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes. While broth simmers, dice tofu into 1/2-inch cubes. Add tofu and pork and chicken, including marinade, to soup, stirring to separate any pieces of pork or chicken that stick together. Continue to simmer until pork and chicken are cooked through, about 2 minutes.

4. Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce; turn off heat.

5. Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg; ladle into bowls and top with scallions.

Per Serving:

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
To make slicing the pork chop easier, freeze it for 15 minutes. This soup is very spicy. For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon.

 

 

 

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