December 12, 2020

Hot + Sour Soup

It’s currently freezing in the Bay (read: sub 50 degrees), which means this weather screams hot and sour soup. Recipe below – it looks long but you can use what you have on hand! No bamboo shoots? Oh well. Vegetarian? Skip the pork. You get the idea. Sending you all warm thoughts

Pork Marinade
  • 1/4 lb pork loin or chicken breast cut into thin strips
  • 1/2 teaspoon light soy sauce
  • 1/2 tsp shaoxing wine
  • 1/2 teaspoon corn starch
  • Mix and let marinade for 15 minutes
Soup Things (adjust based on what you have on-hand!, I also like baby corn, dried lily flower, mushrooms)
  • 1/2 cup bamboo shoots, julienned
  • 1/3 cup shredded carrot, julienned
  • 3 large dried shiitake, rehydrated in 1 cup hot water (save the soaking water), remove stem and slice
  • 3 piece wood ear fungus, rehydrated and sliced
  • 1/3 block of firm tofu, cubed or cut into wide thin strips (can also use silken)
  • 1/2 pack enoki mushroom — roots removed, cut in half, pull into smaller pieces
  • 3 cups chicken or vegetable broth PLUS 1 cup shiitake soaking liquid
Flavoring pt. 1
  • 1 teaspoon dark soy sauce
  • 1 teaspoons salt
  • 1/2 teaspoon sugar
Cornstarch slurry
  • 2 tablespoons corn starch
  • 2 tablespoon water
  • mix together
Flavorings and garnishes pt. 2
  • 3 tablespoon black vinegar, more or less depending on taste
  • 1/2 – 2 teaspoon ground white pepper, depending on taste
  • 2 eggs beaten
  • Optional: sesame oil, scallions, and cilantro to garnish
Directions
  • Heat up some oil in a stock pot or Dutch oven over medium-low. Cook carrots in oil until it starts to soften ~minute or so. Then add in shiitake and sauté for another minutes, add in the wood ear and stir for 30 seconds. Then add in bamboo shoots and the chicken/veg broth + shiitake soaking water.
  • Close lid and bring to boil over high heat, turn down to medium and let it boil for 5 minutes. Then add in the tofu strips and enoki and simmer for another 5 minutes.
  • Then add salt, a pinch of sugar, and dark soy sauce. Toss in the chicken/pork strips and stir so they don’t stick together. Close the lid and bring to another boil.
  • Give the cornstarch slurry a stir to loosen and settled bits and then add to the soup. Then slowly add in the beaten eggs, pouring in a circle, super low heat. Mix the eggs a few times with your chopstick.
  • Add in white pepper and black vinegar at end, adjusting to taste. Garnish and serve.