Wednesday, 27 March 2013

Authentic Hot and Sour Soup

One of our favorite people, Mary from Lovefoodies, shared her family recipe for Hot and Sour Soup with me so I could share it with Mom's Pantry followers. We had an active discussion on our Facebook page around the topic of finding the perfect restaurant worthy recipe for the Asian delicacy. I recently had tasted it for the first time, while dining out (see below) and I was instantly intoxicated with his unique comforting powers. I would easily take this over chicken soup if I was under the weather. Some of the ingredients are a bit exotic but if you have an Asian market in your area you may be able to find them, or at least reasonable alternatives.

I know I'm a bit strange, but surely I can't be the
only one who takes pictures of the meals when 
dining out :)

Hot & Sour Soup

100 grams = 3. 60 oz, pork fillet
around 1 tbsp strips bamboo
2 Chinese dried mushrooms (soak these for 1 hr in hot water or 4-5 hrs in cold water to rehydrate)
1 fungus (re-hydrate in cold water for 1 hr)
2 slices ginger 3mm thick each
half pressed tofu ( 150 grams ) = 5. 30 oz, medium firm
an egg add 1 tsp water
600 ml = 20 fl oz, boiling water
1/3 tsp dark soy sauce
1 tsp light soy sauce
3 tsp Lee kum kee chilli bean sauce
 2 tsp chicken powder
1/2 tsp sugar
1/2 tsp salt


1. 7 tsp corn starch
2. 25 ml = 5 tsp water

Soup bowl ingredients: 

2 coriander
2 tsp chinkiang vinegar
1 tsp white vinegar essence (if you can’t get this, white vinegar will be ok, but 2 tsp)
1/3 tsp white pepper
1/2 tsp chilli oil
1 tsp sesame oil

All the ‘strange’ ingredients you can take a look here, only the vinegar essence is not available, but the dried mushrooms, fungus, chilli paste etc is all here so you have an idea of what you need to look out for. 

Prepare the main ingredients

Shred the pork very thinly, first, cut horizontally in half so it is not as thick, then diagonally in very very fine strips. (matchsticks)Put in bowl
To the pork, Add 1 tsp rice wine , 1 tsp say sauce & pinch sugar, ½ tsp water. Stir very well
Add 1 tsp cornstarch, 1 tsp sesame oil to the pork. Stir well again
Cover & refrigerate for 1 hour
Put 1 Tablespoon bamboo strips in boiling water
Cook medium heat for 2 minutes
Remove the bamboo strips, rinse them and drain. Put aside for now
Cut the 2 Chinese mushrooms into fine matchsticks
Dry the fungus in kitchen paper and remove the hard bit (you will see it easily) then cut into smaller size matchstick pieces
Finely chop the ginger slices
Wash & rinse the tofu (be gentle as it is delicate)
Cut the tofu into 1cm thick & matchstick in length and place in a bowl of water

The thickening

In a small bowl, add 7 tsp corn starch & 25 ml water and stir until combined
In a separate bowl, Add 1 tsp water to an egg & beat

The soup bowl

In the soup bowl remove the leaves from 2 blades of coriander and place in the bottom of the soup bowl
Add 2 tsp chinkiang vinegar, 1 tsp white vinegar essence, 1/3 tsp white pepper, ½ tsp chilli oil, 1 tsp sesame oil all in the soup bowl

Cook the main ingredients

Add 2 tsp oil to a medium heat pan
Add diced ginger to the hot oil then push it to the side of the pan (it will burn too quick otherwise)
Add the pork strips, fry on one side for about 1 minute then turn for the other side. Don’t let the meat stick together.
Add the Chinese mushroom strips and cook well
Add the fungus & bamboo, combine everything in the pan well
Add 600 ml of boiling water and turn to a low heat
Add seasonings -
1/3 tsp dark soy sauce, 1 tsp light soy sauce, 3 tsp lee kum kee chilli bean sauce
2 tsp chicken powder, ½ tsp sugar, ½ tsp salt.
Turn to high heat and stir well
Add the thickener (cornstarch & water from earlier)
Keep stirring until the soup boils then turn heat down to low
Pour in the egg water mixture around the side of the pan and count to 15 (Do not stir at this point . we want the egg to set like ribbons)
When the soup starts to reboil, turn the heat up to high and then stir a little
Add the tofu and bring back to boil
Once boiling turn off the heat
Pour the boiling soup directly into your soup bowl from earlier (it should have the coriander leaves etc in it) Stir the soup in the bowl well

And enjoy!

If you have any questions (and I am sure some will) I will direct Lovefoodies over this way to help you.

1 comment:

  1. Super! I hope everyone gives it a go, especially as the ingredients are now available online. I also have some recipes coming up in the future which will make use of any left over ingredients (chinese mushrooms etc), so anything dried can be stored in an airtight bag / tupperware. Keeps for ages!
    Looking forward to hearing the feedback for the soup