Chinese🥣 Soups & stews

Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ½ lb pork or chicken meat; 2 eggs; 1 carrot; ½ lb soft tofu; 5 oz bamboo shoots; ½ oz dried black fungus mushrooms; 1 oz glass noodles; 1 tsp grated ginger; 1 spring onion; ½ oz cilantro; 5 tbsp cornstarch; ½ tbsp ground white pepper; ½ tsp salt; 4 tbsp white rice vinegar; 3 tbsp light soy sauce; ½ tbsp dark soy sauce; 1 tbsp toasted sesame oil; ½ tbsp vegetable oil; 6¼ cups water

⏱ 45 min🍽 Serves 4

Traditional hot and sour soup featuring white rice vinegar and ground white pepper for a perfect balance of tangy and spicy flavors, prepared without broth. Finely chopped ingredients combined with a silky, thickened broth deliver layers of texture and taste in every spoonful.

Adapted from a video by Morgane Recipes

How to Make Authentic Hot and Sour Soup 🔥 No Broth Needed 🍲 酸辣汤

Watch on YouTube

Ingredients

pork or chicken meat½ lb
eggs2
carrot1
soft tofu½ lb
bamboo shoots5 oz
dried black fungus mushrooms½ oz
glass noodles1 oz
grated ginger1 tsp
spring onion1
cilantro½ oz
cornstarch

Steps

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1
Begin by soaking the glass noodles and dried black fungus mushrooms in water. Cut the bamboo shoots into thin sticks and boil them for 10 minutes to remove bitterness, then drain.
2
Prepare the remaining vegetables: slice the carrot thinly, then cut into thin strips; grate the ginger to yield 1 teaspoon; chop the spring onion into sections; cut the cilantro into small pieces.
3
Cut the soft tofu into thin sticks; drain and cut the glass noodles into small pieces; remove the stems from the black fungus mushrooms and cut into thin strips; slice the pork meat and cut into sticks.
4
Beat the 2 eggs; dilute the 5 tablespoons of cornstarch with 1/2 cup of water; prepare the soy sauce mixture by combining 3 tablespoons light soy sauce with 1/2 tablespoon dark soy sauce.
5
Heat a large saucepan over high heat and add the 1/2 tablespoon of vegetable oil. Once hot, add the meat, breaking up the pieces and stirring occasionally, for about 5 minutes to lightly sear and develop aroma.
6
Add the grated ginger and stir for 10 seconds, then add the carrot and stir for 30 seconds, followed by the bamboo shoots and black fungus mushrooms, stirring for about 1.5 minutes until fragrant.
7
Pour the soy sauce mixture around the edges of the pan and stir for 10 seconds to intensify the flavors. Add the 6.25 cups of water, glass noodles, and 1/2 teaspoon of salt, stir to combine, cover, and bring to a boil.
8
Once boiling, reduce to medium heat. Stir the cornstarch slurry well and add it one ladle at a time while stirring continuously to control the thickness of the soup—stop when it reaches the desired consistency.
9
Add the tofu and gently stir. Once the soup returns to a boil, reduce to low heat and slowly pour the beaten egg along a chopstick to create thin egg ribbons. Stir gently and remove from heat.
10
Off the heat, add the 4 tablespoons of white rice vinegar, 1 tablespoon of toasted sesame oil, and 1/2 tablespoon of ground white pepper, and stir briefly to combine.
11
Ladle the soup into bowls and garnish with spring onion and cilantro. Serve with jasmine rice if desired for a complete meal.

Hot and Sour Soup

Ingredients

Steps

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