SOUP: Hot & sour soup is one of the most popular soups to be found in any Chinese restaurants. Making it at home is pretty easy. Please try out my version of it.

HOT AND SOUR SOUP酸辣湯:

 

 

 

1 brick firm tofu, cut into strips                                                          

2 oz. "wood ear" black fungus木耳

1-2 oz. canned Sichuan preserved spicy vegetable                 

1 oz. dried “golden needles” 金針      

2 stalks green onion, finely diced                                           

½ cup cooked pork strips

4-5 cups stock                                                                        

red pepper flakes, optional

1 tbsp. tapioca starch mixed with ½ cup water

seasoning:

    1 tbsp. each, sugar, white vinegar & dark soy sauce                                                           

    1/4 tbsp. salt or to taste

    1/2 tsp. white pepper

 

                                                                       

 

Soak wood-ear and “golden needles” in warm water to soften. Cut preserved spicy vegetables and wood-ear into 1-inch long thin strips. Beat egg and cook it in a skillet into an egg sheet. Cut egg sheet into thin strips. 

 

Bring stock to a boil in wok or saucepan and add in preserved vegetable and white pepper. Simmer for 10-15 minutes. Check for spiciness, adding red pepper flakes to taste if preferred. Add in wood-ear, “golden needles and seasoning ingredients and bring to a boil. Check and adjust seasoning, according to taste. Soup can be made, up to this stage,  couple of hours ahead of serving time.  

 

When ready to serve, add in tofu, pork strips and egg strips. Bring back to a boil. Mix Add in starch solution and cook until soup is slightly thickened. Serve immediately.

 

 

NOTE:  If making a larger quantity of soup, adjust amount of ingredients and stock accordingly.