Hot and Sour Soup



Cuisine: Chinese

Region: Sichuan

Recipe Type: Soup

Average User Rating: 0.42 / 5

Vegetarian / Vegan: Vegetarian

Our favorite chinese soup, this dish is prepared a million ways depending on the chef and the region of China. Our version is heavy on the spicy heat and vinegar - you can tone this down if you like, but you'll end up with something more like the takeout restaurant version rather than the real thing...

Ingredients:

6 cups vegetable stock
3 slices ginger

2 fresh shiitake mushrooms, thinly sliced
1/2 cup enoki or straw mushrooms
1 wood ear mushroom, rehydrated, cut into thin strips
1/2 cup fresh bamboo shoot, slivered
1 cup firm tofu, diced
1 carrot, julienned
1 stalk celery, thinly sliced
1/4 cup fresh water chestnuts or sunchokes, diced
1/4 cup Szechuan preserved vegetables, julienned (optional)

2 TB soy sauce
1 tsp mushroom-flavored dark soy sauce
1/2 TB high quality dark sesame oil
1/3 cup red or white rice vinegar
1/2 TB chili garlic sauce
1/2 TB sugar
1 tsp. white pepper
1 tsp. roasted chili powder (optional)
1/8 tsp. ground Szechuan peppercorns

4 TB cornstarch dissolved in 4TB cold water
1 egg, beaten (optional)
green onions, chopped, for garnish
cilantro, for garnish

Directions:

Add stock and ginger to pot, cover, and simmer for 20 minutes. Remove ginger and add all remaining ingredients except cornstarch mixture, egg, and garnishes. Simmer for 20-30 minutes. Add cornstarch mixture and bring to a boil until thickened. Immediately remove from heat and begin dripping spoonfuls of the beaten egg into the hot soup as you stir the soup with the other hand (this creates a nice ribbon effect). Ladle into bowls and serve. Garnish with chopped green onions, a sprig of cilantro, and a few drops of chili-sesame oil (rayu).

Submitted By:

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 4

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