Hot and Sour Soup - A Chinese Takeout "Standard"

Hot and Sour Soup - A Chinese Takeout "Standard"

from thewoksoflife.com
80 min

Our family's hot and sour soup recipe comes from my father's father, who worked as a chef after coming to the U.S. and owned a Chinese takeout joint. It's still the best hot and sour soup I've ever had!

Ingredients

  • 4 oz. pork shoulder ((finely julienned))
  • 1 tablespoon water
  • Pinch of salt
  • 2 teaspoons vegetable oil
  • 1 teaspoon cornstarch
  • 1 to 2 dried red chili peppers
  • 0.3 ounce dried lily flower
  • 0.3 ounce dried wood ear mushrooms
  • 0.3 ounce dried shiitake mushrooms
  • 3 ounces spiced dry tofu
  • 4 ounces fresh firm tofu
  • 4 ounces bamboo shoots
  • 1 large egg
  • 1 scallion ((finely diced))
  • 8 cups low sodium chicken stock
  • ½ teaspoon salt ((or to taste))
  • ¼ teaspoon sugar
  • 1 to 2 teaspoons fresh ground white pepper
  • 2 teaspoons dark soy or mushroom soy sauce
  • 1 tablespoon light soy sauce or seasoned soy sauce
  • 1 teaspoon sesame oil
  • 1/3 to ½ cup white vinegar
  • 1/3 cup cornstarch
  • ¼ cup water

Directions

  1. 1

    Combine the 4 oz. julienned pork shoulder with 1 tablespoon water until the meat has absorbed the water. Add a pinch of salt, 2 teaspoons vegetable oil, and 1 teaspoon cornstarch and mix until combined. Set aside.

  2. 2

    Cut the dried chilies in half and discard the seeds. Mince them up and set aside.

  3. 3

    Cut both the spiced tofu and the firm tofu into 2-inch long and ¼-inch thick pieces. Julienne the bamboo shoots. Beat the egg in a small bowl. Wash and chop the scallion and set aside.

  4. 4

    Bring the chicken stock to a boil in a wok or pot. If the pork has clumped and stuck together, it is best to add another tablespoon of water to loosen it up before adding it to the soup.

  5. 5

    Once the soup is the thickness you prefer, use a spoon to check its flavor and adjust things to your own personal preference. Add more white pepper if you like it hot and add more vinegar if like it sour! White pepper gives the soup its signature heat, and the vinegar levels can be adjusted according to how sour you like your hot and sour soup.