No matter the weather is cold or hot, this classic hot and sour soup, originated from Sichuan China, is suitable for every occasion throughout the year. It’s tremendously appetising and delicious. No wonder this soup is well-liked and popular around the world.
Every family has their own version around different countries, using different ingredients though. Basically, this hot and sour soup contains wood ear fungus, bamboo shoots and tofu, sometimes pork blood (豬血) is added. Give it a go if you want, or dare, or you can find some pork blood at your local area.
To make this soup is very straightforward and easy. The tricky part of cooking is to get the right consistency with a balance of sourness and saltiness. You can easily turn this soup into a light meal by cooking some white Shanghai noodles to go with it.
Every family has their own version around different countries, using different ingredients though. Basically, this hot and sour soup contains wood ear fungus, bamboo shoots and tofu, sometimes pork blood (豬血) is added. Give it a go if you want, or dare, or you can find some pork blood at your local area.
To make this soup is very straightforward and easy. The tricky part of cooking is to get the right consistency with a balance of sourness and saltiness. You can easily turn this soup into a light meal by cooking some white Shanghai noodles to go with it.
Printable recipe)
By Christine’s Recipes
Prep time:
Cook time:
Yield: 2 to 3 serves
By Christine’s Recipes
Prep time:
Cook time:
Yield: 2 to 3 serves
Ingredients:
- 60 gm pork fillet, shredded
- 1 Tbsp shredded ginger
- ½ carrot, shredded
- 30 gm bamboo shoots, fresh or frozen
- 1 wood ear（木耳）, about 8 gm, soaked until softened
- 3 shiitake mushrooms, soaked until softened
- 2 cups salt-reduced chicken stock
- 2 cups water
- 1 block tofu
- 1 egg, whisked
- 1 Tbsp light soy sauce
- salt, to taste
- 5 Tbsp black vinegar
- ¼ tsp chilli oil
- white pepper, to taste
- coriander, for garnish
- 1 tsp light soy sauce
- 1 tsp cornflour / corn starch
- ¼ tsp sugar
- sesame oil, to taste
- 1 Tbsp cornflour / corn starch
- 2 Tbsp water
Method:
- Mix the pork with the marinade. Shred all ingredients. Set aside.
- Use a large deep pot to heat oil over medium high heat. Sauté the ginger until aromatic. Add the carrot, bamboo shoots, wood ear and mushrooms. Stir to combine and cook until they start to be softened. Pour chicken stock and water. Bring it to a boil. Add the pork and cook until turned white. Add thickening. Cook to preferred consistency. Add the tofu. When it boils again. Remove from the heat.
- Slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks. You’ll get beautiful egg drop / egg flower in the soup. Season with light soy sauce, and salt if necessary. Add black vinegar and chilli oil. Sprinkle pepper. Remember to taste. Garnish with coriander. Serve immediately.
Notes：
- You can skip the pork and use vegetable stock to make it vegetarian. It’s equally delicious.
- That said, this soup is traditionally made with 2 parts of soy sauce with 1 part of black vinegar. I like to go for a less salty version. Feel free to adjust the amount of soy sauce and black vinegar according to your liking.
- Generously sprinkle white pepper as mush as you like.
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