Okay, so you know those days when you’re craving something warm, comforting, and just a little bit exciting? That was me last week. I was flipping through options, nothing sounded right, until I remembered Hot and Sour Soup. But not just any Hot and Sour Soup, I wanted the real deal, the kind that tingles on your tongue and warms you from the inside out. So, I decided to give it a go, and let me tell you, it was totally worth it! Let me share the soup I made.
Authentic Chinese Hot And Sour Soup
This Hot and Sour Soup recipe is as close to the authentic taste as I could get. It’s packed with umami, a gentle heat, and that distinctive sour tang. The textures are wonderful too, with the soft tofu, crunchy wood ear mushrooms, and the slight chewiness of the bamboo shoots. Get ready to experience a symphony of flavors!
Here’s what you’ll need to create this culinary masterpiece:
Ingredients:
For the Broth:
8 cups Chicken Broth (low sodium preferred)
4 oz Pork Tenderloin, thinly sliced
4 oz Firm Tofu, cubed
1/2 cup Dried Wood Ear Mushrooms, rehydrated and sliced
1/2 cup Bamboo Shoots, julienned
1/4 cup Dried Lily Flowers, rehydrated and tied into knots (optional)
2 Scallions, white parts thinly sliced
1 inch Ginger, minced
2 cloves Garlic, minced
1/4 cup Soy Sauce
2 tablespoons Rice Vinegar
1-2 tablespoons White Pepper (adjust to taste)
1 teaspoon Sesame Oil
1/4 teaspoon Ground White Pepper
1/4 teaspoon Sugar
For the Thickening Slurry:
4 tablespoons Cornstarch
4 tablespoons Water
For the Egg Ribbons:
2 large Eggs, lightly beaten
For Garnish:
Scallions, green parts thinly sliced
Chili Oil (optional)
Now for the fun part – putting it all together! Here’s how I made it:
Instructions:
- Prepare the Ingredients: Rehydrate the wood ear mushrooms and lily flowers (if using) according to package directions. Slice the pork tenderloin, tofu, bamboo shoots, scallions, and ginger as described in the ingredients list.
- Sauté Aromatics: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the sliced scallion whites, ginger, and garlic. Sauté for about a minute, until fragrant.
- Build the Broth: Pour in the chicken broth and bring to a boil.
- Add Ingredients: Add the sliced pork, tofu, wood ear mushrooms, bamboo shoots, lily flowers (if using), soy sauce, rice vinegar, white pepper, ground white pepper, and sugar. Bring the soup back to a simmer.
- Thicken the Soup: In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour the cornstarch slurry into the simmering soup, stirring constantly until the soup thickens to your desired consistency. Be careful not to add too much at once; you can always add more if needed.
- Create the Egg Ribbons: Slowly drizzle the beaten eggs into the simmering soup, stirring gently with a fork or chopsticks to create delicate egg ribbons.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more rice vinegar for sourness, white pepper for heat, or soy sauce for saltiness.
- Serve and Garnish: Ladle the hot and sour soup into bowls. Garnish with sliced green scallions and a drizzle of chili oil (if desired).
- Enjoy! Serve immediately and savor the complex flavors and textures of this authentic Chinese Hot and Sour Soup.
This soup is surprisingly easy to make, and the results are fantastic. Don’t be intimidated by the ingredient list; most of them are readily available at Asian grocery stores or even in the international aisle of your local supermarket. Give it a try – I promise you won’t be disappointed!
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