Hot and Sour Soup
Browse the recipe Hot and Sour Soup
Difficulty level Easy
YIELD Serves 4
We are experiencing a blizzard in Toronto today, and it seems like a good time to make a comforting Hot and Sour soup. This isn't the lurid red, gelatinous soup you get in most Chinese restaurants. It's quite light-tasting, but still makes a good meal.[p]Hot and Sour soup is traditionally made with pork, but this recipe is made with chicken. If you are vegetarian, use vegetable stock and leave the chicken out and it will still be delicious. You can get Chinese black mushrooms and dried wood ears in any Asian store. If you can't find them, then use any type of dried mushroom.
INGREDIENTS
| 6 cups | chicken or vegetable stock |
| 1 lb | cooked chicken, shredded |
| 1 lb | firm tofu, cut into slices about 1" thick |
| 2 1/2 tbsp | corn starch |
| 1/4 cup | water |
| 6 | dried Chinese black mushrooms, softened in hot water to cover for 20 minutes, drained, stems removed and sliced into thin strips |
| 1/4 cup | dried wood ears, softened in hot water to cover for 20 minutes, drained, hard ends trimmed, cut into thin strips. |
| 2 cups | leeks, white part, cut into thin strips |
| 4 1/2 tbsp | Chinese black vinegar or Worcestershire sauce, or more to taste |
| 3 tbsp | soy sauce |
| 2 1/2‑3 tbsp | minced fresh ginger, or to taste |
| 3/4 tsp | freshly ground black pepper |
| 1 tsp | toasted sesame oil |
| 1 tsp | salt, or to taste |
| 1 large | egg white, lightly beaten with 2 tbsp water |
PREPARATION:
- Put the tofu on a plate and place another plate over top. Place a heavy object, such as a pot on top of the plate. Let stand for 30 minutes to press out the extra water. Drain and slice into strips.
- Put the stock, shredded chicken, tofu, black mushrooms, wood ears, and leeks in a pot and heat until boiling. Reduce heat and cook until heated through.
- Mix cornstarch with water. Slowly add the cornstarch, stirring constantly to prevent lumps and cook until the broth has thickened. Add the vinegar, soy sauce, ginger, pepper, sesame oil, and salt and stir. Taste and adjust seasonings if needed. Remove the soup from the heat and slowly add the beaten egg white, pouring it in a thin stream around the edge of the pot. Stir the soup several times in a circular motion so that the egg forms streamers. Ladle the soup into bowls and serve immediately.
From A Spoonful of Ginger by Nina Simonds (1999, Knopf)
This recipe appears in:
Chinese