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Authentic Hot and Sour Soup That Warms the Soul Recipe

Authentic Hot and Sour Soup That Warms the Soul Recipe
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★★★★★

4.9 from 13 reviews

This Authentic Hot and Sour Soup is a comforting and flavorful dish that combines tender pork, a medley of mushrooms, and tofu in a richly seasoned broth. Perfectly balanced with vinegar’s tang and the warmth of white pepper and chili, it’s an ideal starter or light meal that warms the soul with every spoonful.

Ingredients

Scale

For the Soup Base

  • 1 lb Pork Shoulder (substitute with chicken or tofu for a lighter option)
  • 4 cups Low Sodium Chicken Stock (vegetable broth for a vegetarian alternative)

For the Vegetables

  • 3 pieces Dried Red Chili Peppers (adjust spice to taste)
  • 1 cup Dried Lily Flowers (can be swapped with extra mushrooms)
  • 1 cup Dried Wood Ear Mushrooms
  • 1 cup Dried Shiitake Mushrooms (regular mushrooms can replace if needed)
  • 1 cup Bamboo Shoots (sliced bell peppers as a variation)
  • 2 pieces Scallion (or chives if necessary)

For the Tofu and Thickeners

  • 1 cup Spiced Tofu (regular tofu works for a milder taste)
  • 1 cup Firm Tofu (silken tofu for softer texture)
  • 2 tbsp Cornstarch (arrowroot powder as alternative)

For the Flavors

  • 1/4 cup White Vinegar (adjust to taste)
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Light Soy Sauce (tamari for gluten-free substitute)
  • 1 tbsp Sesame Oil (neutral oil as replacement)
  • 1 tbsp Sugar (optional)
  • 1 tsp Salt (adjust to liking)
  • 1 tsp White Pepper (black pepper can be substituted)

For the Finish

  • 1 piece Egg (omit for vegan version)
  • 1 cup Water (for cornstarch slurry)

Instructions

  1. Marinate the Pork: Combine pork shoulder with water, salt, oil, and cornstarch. Let it marinate for about 15 minutes to tenderize and enhance flavor.
  2. Hydrate Dried Ingredients: Soak dried red chili peppers, lily flowers, and all mushrooms in warm water for about 20 minutes until softened.
  3. Prepare Vegetables: Slice and chop hydrated mushrooms, trim lily flowers, and chop wood ear mushrooms into bite-sized pieces.
  4. Prepare Tofu and Bamboo Shoots: Cut spiced tofu and firm tofu into cubes. Slice bamboo shoots into thin strips.
  5. Cook Soup Base: Bring low-sodium chicken stock to a boil over medium heat in a large pot. Add marinated pork and cook until foam rises. Skim off foam for clarity.
  6. Season the Broth: Add salt, sugar, white pepper, dark and light soy sauces, and sesame oil to the pot, stirring to combine.
  7. Add Vegetables: Stir in wood ear mushrooms, shiitake mushrooms, dried lily flowers, and bamboo shoots. Simmer for 5-10 minutes to develop flavors.
  8. Add Tofu and Vinegar: Add both spiced and firm tofu along with white vinegar. Taste and adjust seasoning to your preference.
  9. Thicken the Soup: Mix cornstarch with water to form a slurry, then slowly drizzle into the soup while stirring continuously until desired thickness is reached.
  10. Finish with Egg: Beat the egg lightly and gently swirl it into the hot soup to create silky ribbons.
  11. Garnish and Serve: Ladle soup into bowls and garnish with chopped fresh scallions. Serve warm for the best experience.

Notes

  • For a vegetarian version, substitute pork with tofu and use vegetable broth instead of chicken stock.
  • Adjust the number of dried chili peppers to control the heat level to your preference.
  • Soaking dried vegetables adequately is key to developing authentic flavors and textures.
  • Cornstarch slurry helps to thicken the soup gently; add gradually to avoid over-thickening.
  • Omitting the egg makes the soup vegan-friendly, and you can use neutral oils instead of sesame oil if desired.
  • White vinegar provides the characteristic tang; adjust it carefully since it impacts the overall taste significantly.

Nutrition

Keywords: Hot and Sour Soup, Authentic Chinese Soup, Pork Soup, Tofu Soup, Mushroom Soup, Comfort Food, Soup Recipe, Chinese Cuisine

Find it online: https://islawhite.com/authentic-hot-and-sour-soup-that-warms-the-soul-recipe/