Hot and Sour Soup

December 1, 2016

I love Hot and Sour Soup.  I’ve been making this soup for about 15 years! Always adding, changing and modifying ingredients.  

 

When I worked in downtown Toronto years ago we would frequent a “hole-in-the-wall” Asian restaurant that served the best Hot and Sour Soup!  After years of trying to imitate their recipe, the secret ingredient was finally discovered.  White Pepper!  Yup, White Pepper!  The missing ingredient!

 

I was hooked and on a mission to perfect this spicy soup.  TIP:  Don’t add too much white pepper as it can be overpowering!  Add a little at first and taste.  You can always add it to your bowl without adding it to the main dish.

In my opinion, this recipe highlights the key ingredients for the standard Hot and Sour Soup.  Add and change ingredients like the type of mushrooms (oyster mushrooms are great), bamboo shoots, fungus, etc.  You can’t go wrong with this versatile soup.

I use homemade chicken broth that I make from free range, antibiotic free chickens.  Healthy and delicious, and low salt!

 

I like to use pork tenderloin in soups.  Slice thinly and cut across the grain for a melt-in-your-mouth texture.

Add the broth to a medium size pot on high heat.  Bring to a boil.  Reduce the heat to medium.

 

Add the pork and cook for 2 minutes.  Add mushrooms, soy sauce, vinegar, chili sauce, sesame oil, tofu, bamboo shoots and white pepper.  Cook for 5 minutes.

 

In a small bowl, combine cornstarch with water and stir.  Add the cornstarch mixture and cook for 5 minutes or until the sour starts to thicken.

 

Pour the whisked eggs gently into the soup and while stirring.


Add the green onions.

 

Click here for the recipe!  Enjoy!

 

PREP TIME 15 mins

COOK TIME 20 mins

TOTAL TIME 35 mins

 

Cuisine: Asian

Serves 6

 

THE GOODS!

  • 6 cups chicken stock (homemade for Gluten Free)

  • ½ lb pork tenderloin sliced thinly against the grain

  • 1 cup crimini mushroom caps thinly sliced

  • ¼ cup soy sauce

  • ¼ cup rice wine vinegar

  • 1 tablespoon chili sauce (sambal oelek)

  • 1 tbsp sesame oil

  • 4 oz. extra firm tofu, sliced into strips

  • ¼ cup bamboo shoots thinly sliced

  • ¼ teaspoon ground white pepper

  • 3 tablespoons corn starch

  • 3 tablespoons cold water

  • 2 eggs whisked

  • 3 green onions, sliced

 

LET'S DO THIS!

  1. add broth to a medium size pot - bring to a boil

  2. reduce to medium and add the pork - cook for 2 minutes

  3. add mushrooms, soy sauce, vinegar, chili sauce, sesame oil, tofu, bamboo shoots and white pepper

  4. continue to cook for 5 minutes

  5. in a small bowl, combine the corn starch and cold water

  6. add cornstarch mixture to the soup and stir well

  7. cook for 5 minutes or until the soup starts to thicken

  8. pour eggs gently into the soup while stirring

  9. add green onions - stir and remove from heat

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