Recipe: Hot and Sour Soup
dried shiitake mushrooms
- 1 quart
chicken stock, fresh or canned
- 1 teaspoon
- 1 tablespoon
soy sauce (or tamari, if making gluten-free)
- 1/2 cup
canned bamboo shoots, drained and sliced into matchsticks
- 1/4 pound
boneless pork cutlet
- 3/4 cup
firm tofu, sliced into matchsticks
- 1/4 teaspoon
ground white pepper
- 4 tablespoons
- 3 tablespoons
cornstarch mixed with 4 tablespoons cold water
large egg, lightly beaten
scallion, finely chopped
Place the mushrooms in a small bowl and cover with hot water. Let stand about 15 minutes to rehydrate.
Meanwhile, combine the chicken stock, salt, and soy sauce in a soup pot and bring to a boil. While waiting for the liquid to heat, trim any fat off the pork and cut it in strips 1/2-inch long and 1/4-inch thick.
Remove the mushrooms from the hot water. Strain any grit from the the mushroom water, then pour it in the soup pot. Slice the mushrooms thinly.
Add the bamboo, sliced mushrooms, and sliced pork to the now-boiling soup. Reduce heat, cover, and simmer for 3 minutes. Add the tofu, pepper, and vinegar to the pot. Bring to a boil again. Stir in the cornstarch mixed with water to the pot, and continue stirring until the mixture is thickened, about 2 to 3 minutes. Turn off the heat and add the egg, stirring gently.
Ladle the hot soup in bowls and garnish with a teaspoon of sesame oil and some chopped scallions.
This could easily be made vegetarian or vegan by substituting kombu dashi or vegetable broth for the chicken stock and omitting the pork and/or the egg.
If you want more sourness, try another tablespoon of vinegar.
If you want an even thicker soup, add another tablespoon of corn starch mixed with water.
Updated from a post originally published October 2009.