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Hot and Sour Soup is an oriental soup dish composed of meat and lots of vegetables. Chilies or chili sauce is responsible in making this soup dish spicy, while rice vinegar is the main souring agent.
The taste of this dish does not only depend on the spiciness of the chili or sourness of the vinegar. The other ingredients play a vital role in providing rich and great flavor to this soup. The mushrooms make this soup tangy while ginger and bamboo shoots provides pleasant aroma; other ingredients add beautiful flavor and texture to the dish.
I find it perfect to have Hot and Sour soup during the cold weather; it always keeps me feel warm especially during this winter season.
I usually have this soup from the nearby Chinese Buffet Restaurant, but I thought of making one today so that I can freeze what’s left and enjoy it anytime.
Have you tried Hot and Sour Soup lately?
Try this Hot and Sour Soup recipe and let me know your thoughts.
- 1/2 lb pork thinly sliced
- 1 1/2 cups Shiitake mushrooms sliced
- 1/2 cup dried wood ear mushroom soaked in water
- 2 thumbs ginger sliced
- 4 pieces firm tofu cubed
- 1/2 cup carrots julienned
- 1/2 cup bamboo shoots sliced
- 7 cups chicken broth
- 1/2 cup rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons chili sauce
- 3 1/2 tablespoons cornstarch diluted in 4 tablespoons water
- 1 piece egg
- 1/4 cup spring onions finely chopped
- Heat a cooking pot then pour-in chicken broth and let boil.
- Put-in Shiitake mushroom, wood ear, and ginger then stir. Simmer for 10 minutes.
- Remove the ginger, put-in pork, tofu, carrots, and bamboo shoots. Simmer until pork is tender (about 20 minutes).
- Add soy sauce, rice vinegar, and hot sauce then stir.
- Stir-in cornstarch diluted in water and egg. Stir thoroughly.
- Turn off heat, transfer to a serving bowl, and garnish with spring onions.
- Serve. Share and enjoy!