As a child, I never could never get enough of the Hot and Sour Soup that my dad made at our restaurant. There are plenty of Chinese restaurants serving this soup. Oftentimes their versions are too thick, some are not hot or sour, and some are a gross black color. To this day, I still think my dad’s version is the best. Of course making large batches of soup at the restaurant without having a written recipe makes it extremely hard to duplicate it into a home version. But this recipe comes the closest to my dad’s restaurant version.
Hot and Sour Soup Recipe
(feel free to make it vegetarian by deleting the meat and substituting with vegetable broth)
6 oz pork or chicken (cut into thin strips)
5 cups chicken stock
1 tablespoon vegetable oil
1/2 cup soy sauce
1/3 cup white vinegar
1 teaspoon white pepper
6 oz bamboo shoot strips
6 oz wood ear and/or button mushrooms
6 oz tofu
1/2 cup corn starch
1/2 cup water
2 eggs (beaten)
1 stalk of scallions (sliced)
1. Slice your bamboo shoots, tofu and meat. Soak your wood ear mushrooms.
2. Heat a large pot to medium high and add 1 tablespoon of oil and sauté the meat (about 2 minutes).
3. Add all of the chicken stock to the pot and bring to a boil. Then add soy sauce, white pepper, vinegar, bamboo, mushroom, tofu (You can also add some chili flakes for added kick).
4. Turn down heat to medium and while the soup is at a gentle boil, combine the cornstarch and water in a separate bowl and add slowly into the soup while stirring constantly to make sure the cornstarch is fully incorporated. Soup will thicken quickly.
5. Beat the eggs and Slowly pour them into the pot while stiring.
6. Taste the soup and adjust with more white pepper or vinegar if you like it more hot or more sour. Top it with your sliced scallions and Voila!
This is a quick and easy soup that is perfect to go with any meal. Sometimes I’ll even have a large bowl for dinner. This definitely brings back memories of the time I spent in my parents restaurant and I hope you enjoy it as much as I do!