Chinese Hot & Sour Soup (酸辣湯)
552 ratings · 30 minutes · Gluten free · Serves 4
Check out this easy Hot & Sour Soup by Daddy Lau, a Chinese chef with over 50 years of experience. This soup is incredibly delicious, easy to make, and perfect for cold winter nights! #hotandsoursouprecipe #hotandsoursoupeasy #howtomakehotandsoursoup #homemadehotandsoursoup #healthyhotandsoursoup #simplehotandsoursoup #restaurantstylehotandsoursoup #vegetarianhotandsoursoup
Check out this easy Hot & Sour Soup by Daddy Lau, a Chinese chef with over 50 years of experience. This soup is incredibly delicious, easy to make, and perfect for cold winter nights! #hotandsoursouprecipe #hotandsoursoupeasy #howtomakehotandsoursoup #homemadehotandsoursoup #healthyhotandsoursoup #simplehotandsoursoup #restaurantstylehotandsoursoup #vegetarianhotandsoursoup
2 pieces Chili peppers, dried
2 oz King oyster mushroom
3 pieces Shiitake mushroom
1/4 oz Wood ear mushroom, dried
Hot and sour soup (Suan La Tang) is a common dish popular in China especially in cold winter. It is firstly invented for poor people who need to warm their body up. So lots of white pepper used. It has different versions in China. In Sichuan area, hot and sour soup is called as Suan La Tang which is mainly cooked with chicken and pork stock while in Northern areas, it is called as Hu La Tang and usually
with beef or lamb stock. Although there are some differences in texture including the color and flavors, they share lots of similarities too. There are lots of similar mixed dishes in China. In Chinese cuisine,
we want to eat as more types of vegetables in one meal. That’s a theory about balance and diversion. There are lots of similar dishes for example eight treasure rice, eight treasure congee, and Buddha's delight. Dried shiitake mushroom Dried shiitake mushroom is much better than fresh mushrooms because of its flavor. The sun drying process makes the ribonucleic acid much easier to
release and hydrate. But it has stronger flavors compared with fresh shiitake mushroom and is less smooth in texture. So the principles Wood ear mushroom provides a lovely black color and a crunchy texture of the soup. If you want a beautiful appearance of the soup, cut the wood ear mushrooms into smaller pieces. Tofu performs to create a melt in mouth and super soft texture. So soft tofu will be the first choice for this soup. You can use pork shreds, chicken shreds, cooked beef or lamb, seafood as protein. In addition, ham, spam and other already processed protein is also great for hot and sour soup. If you get high quality ham, your soup will be quite amazing. If all of the processed protein is not by hand or not accepted, I suggest using coated pork shreds. In Sichuan
cuisine, we have a very popular local snack named as “水滑肉” literally mean sliding meat in water. It has a very lovely texture, super tender inside and smooth for the shell. I will introduce the authentic version later. But you can have some basic idea about how the meat can be after making this hot and sour soup.About the Ingredients
Wood ear mushrooms
Soft tofu
懒豆腐
Protein
Cook’s Note
Traditional Chinese hot and sour soup
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine Sichuan cuisine
Servings 4 Making 4 bowls
Calories 199 kcal
- ▢ 3 dried shiitake mushrooms , soaked in hot water and thinly sliced
- ▢ ¼ cup dried wood ear mushrooms , soaked in hot water and shredded
- ▢ 50 g pork shreds
- ▢ 4 bamboo shoots , finely shredded
- ▢ ⅓ carrot , shredded
- ▢ 1 thumb ginger , shredded
- ▢ 3 tbsp. black vinegar
- ▢ 2 tsp. fresh ground white pepper powder
- ▢ 5 cups unsalted chicken stock
- ▢ 50g soft tofu
- ▢ 2 tbsp. light soy sauce , or soy sauce
- ▢ 1 tsp. dark soy sauce
- ▢ 1 tsp. salt or to taste
- ▢ ½ tbsp. sugar
- ▢ 1 large egg , whisked
- ▢ sesame oil for drizzling
- ▢ chopped green onion and coriander
Pork marinating
- ▢ 2 tsp. light soy sauce
- ▢ ¼ tsp. sugar
- ▢ 1 tsp. starch
- ▢ ¼ tsp. salt
Starch water
- ▢ 3 tbsp. cornstarch or other starch
- ▢ 3 tbsp. water
Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
Stir the starch water once and then place the starch water in the soup. Heat to thicken.
Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
Place black vinegar and white ground pepper in. Turn off fire immediately.
Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.
Calories: 199kcalCarbohydrates: 9gProtein: 14gFat: 10gSaturated Fat: 3gCholesterol: 116mgSodium: 1488mgPotassium: 227mgVitamin A: 160IUVitamin C: 0.5mgCalcium: 63mgIron: 1.3mg
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