China / Soup
Hot and Sour Soup
Hot and sour soup is a popular soup served at Chinese restaurants in the United States. This version tastes exactly like that served at various Chinese restaurants in California.
Ingredients
- chicken stock or broth, or 4 cups water and 4 chicken bouillon cubes6 cup
- soy sauce4 1/2 tbsp
- cooked shredded chicken or pork, cooked and shredded; pork may be substituted1/3 cup
- mushrooms, diced3/4 cup
- garlic chili sauce3/4 tbsp
- black pepper, freshly ground1/3 tsp
- white vinegar1/3 cup
- canned bamboo shoots, canned; julienned1/2 cup
- tofu, block; cut into 1/4-inch dice4 1/2 oz
- cornstarch and cold water, mixed with 2 tbsp cold water3 tbsp
- egg, beaten1
- green onion, diced, including green tops3 stalk
- toasted sesame oil, toasted3/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Bring chicken broth to a simmer in a 2-quart saucepan.
Add soy sauce, shredded meat, mushrooms and garlic chili sauce. Simmer for 5 minutes.
Add black pepper, white vinegar, bamboo shoots, tofu. Simmer for 5 minutes.
Combine 3 tablespoons of cornstarch with 2 tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
Simmer for 5 minutes until soup is thickened.
Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times, then wait 30 seconds.
Add green onions and sesame oil to soup. Stir well and remove from heat.
Serve hot.
