Hot and Sour Soup

Hot and Sour Soup

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

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Try this Hot and Sour Soup recipe, or contribute your own. "Chinese" and "Soups" are two tags used to describe Hot and Sour Soup.

"I couldn't find the mushrooms and fungus in the recipe, so I used wood ear and s---ake mushrooms, and it was delicious. 2 oz each of dry mushrooms seems excessive - maybe they meant 2 oz after soaking. Anyway, I used about .25 oz of each of the dry mushrooms and it was perfect. I also substituted red wine vinegar for the sherry/rice wine, and used about 2-3 tsp. of cayenne instead of the chili oil. I think it gives it a smoother flavor and makes it less oily. Finally, I would suggest choosing a leaner cut of pork than the Boston Butt. "


Ingredients

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1 ts Oil, hot pepper
3 oz Bean curd; diced
2 tb Oil, sesame
Salt; (to taste)
3/4 lb Boston butt; sliced
2 tb Vinegar
2 oz Fungus, root ear
2 oz Mushrooms, black; soaked in warm water
1/4 c Wine, rice; OR
Pepper, white; (to taste)
2 tb Cornstarch
2 oz Shoots, bamboo
1/2 tb Sugar
2 lg Eggs; beaten
3/4 c Sauce, soy, light
2 tb Sauce, soy, dark
2 tb Scallions; slivered
1 qt Broth, chicken
1/4 c Sherry

Original recipe makes 4

Servings  

Preparation

Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes. Bring chicken broth to a boil, then add the pork and marinate mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil. Heat thoroughly and add bean curd, then drizzle in the beaten egg. Soup is done when bean curd expands (about 5 minutes). Drizzle in the hot oil and garnish with scallions. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

Calories Per Serving: 538 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I couldn't find the mushrooms and fungus in the recipe, so I used wood ear and s---ake mushrooms, and it was delicious. 2 oz each of dry mushrooms seems excessive - maybe they meant 2 oz after soaking. Anyway, I used about .25 oz of each of the dry mushrooms and it was perfect. I also substituted red wine vinegar for the sherry/rice wine, and used about 2-3 tsp. of cayenne instead of the chili oil. I think it gives it a smoother flavor and makes it less oily. Finally, I would suggest choosing a leaner cut of pork than the Boston Butt.
Heatherina 8 years ago

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