Hot and Sour Soup

19 INGREDIENTS • 13 STEPS • 1HR

Hot and Sour Soup

Recipe

5.0

2 ratings

Soul warming Hot and Sour Soup with homemade Crispy Wontons. Perfect on a cool day or when you're feeling under the weather.

Soul warming Hot and Sour Soup with homemade Crispy Wontons. Perfect on a cool day or when you're feeling under the weather.

Hapa Nom Nom

Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

1HR

Total Time

$2.81

Cost Per Serving

Ingredients

Servings

6

us / metric

1 Tbsp

Vegetable Oil

455 g

1.9 L

Chicken Stock

80 mL

180 mL

1 tsp

Ground White Pepper

225 g

Bamboo Shoots, julienned

455 g

Extra Firm Tofu

4 Tbsp

Wood Ear Mushrooms

30 g

Enoki Mushrooms

bottoms cut off

4 Tbsp

Shiitake Mushrooms

2 tsp

Sesame Oil

1 tsp

Crushed Red Pepper Flakes

4 Tbsp

dissolved into 1/2 cup of water

2

Eggs, beaten

to taste

to taste

Chopped Scallions

170 g

Wonton Wrappers

as needed

Vegetable Oil

for frying

Nutrition Per Serving

VIEW ALL

Calories

501

Fat

19.7 g

Protein

39.4 g

Carbs

42.0 g

Hapa Nom Nom

Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

Cooking Instructions

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step 1

Cut the Wonton Wrappers (170 g) into 1/4-inch strips. Be sure to pull all of the strips apart so they will not stick when frying.

step 1 Cut the Wonton Wrappers (170 g) into 1/4-inch strips. Be sure to pull all of the strips apart so they will not stick when frying.

step 2

In a skillet over medium-high heat, add enough Vegetable Oil (as needed) to cover 1/4-inch of the bottom. Occasionally test by sprinkling a few drops of water in the oil, if it sizzles, the oil is hot enough.

step 3

Add a handful of the wontons to the oil and begin to stir immediately. Once they start to turn a pale golden brown (about 1 minute), scoop them out using a spider or slotted spoon.

step 3 Add a handful of the wontons to the oil and begin to stir immediately. Once they start to turn a pale golden brown (about 1 minute), scoop them out using a spider or slotted spoon.

step 4

Set aside until you serve the soup.

step 4 Set aside until you serve the soup.

step 5

Cut the Pork Loin (455 g) into 3-inch x 1/4-inch strips.

step 5 Cut the Pork Loin (455 g) into 3-inch x 1/4-inch strips.

step 6

Cut the Extra Firm Tofu (455 g) into 1/4-inch cubes.

step 6 Cut the Extra Firm Tofu (455 g) into 1/4-inch cubes.

step 7

Thinly slice the Shiitake Mushrooms (4 Tbsp). Thinly slice the Wood Ear Mushrooms (4 Tbsp).

step 7 Thinly slice the Shiitake Mushrooms (4 Tbsp). Thinly slice the Wood Ear Mushrooms (4 Tbsp).

step 8

Heat the Vegetable Oil (1 Tbsp) in a medium-size skillet over medium-high heat. Add the pork loin and cook until browned, approximately 3-5 minutes. Remove from heat and drain off any excess liquid.

step 8 Heat the Vegetable Oil (1 Tbsp) in a medium-size skillet over medium-high heat. Add the pork loin and cook until browned, approximately 3-5 minutes. Remove from heat and drain off any excess liquid.

step 9

In a large pot, combine the Chicken Stock (1.9 L), Soy Sauce (80 mL), Rice Vinegar (180 mL), Crushed Red Pepper Flakes (1 tsp), and Ground White Pepper (1 tsp).

step 9 In a large pot, combine the Chicken Stock (1.9 L), Soy Sauce (80 mL), Rice Vinegar (180 mL), Crushed Red Pepper Flakes (1 tsp), and Ground White Pepper (1 tsp).

step 10

To the pot, add Sesame Oil (2 tsp), pork loin, Bamboo Shoots (225 g), Enoki Mushrooms (30 g), shiitake mushrooms, and wood ear mushrooms. Bring to a boil and then reduce to a simmer.

step 10 To the pot, add Sesame Oil (2 tsp), pork loin, Bamboo Shoots (225 g), Enoki Mushrooms (30 g), shiitake mushrooms, and wood ear mushrooms. Bring to a boil and then reduce to a simmer.

step 11

Mix Corn Starch (4 Tbsp) with 1/2 cup of Water. Slowly pour the cornstarch mixture into the soup, stirring constantly until the soup has thickened, about 3-5 minutes. Return the soup to a boil and then turn off the heat.

step 11 Mix Corn Starch (4 Tbsp) with 1/2 cup of Water. Slowly pour the cornstarch mixture into the soup, stirring constantly until the soup has thickened, about 3-5 minutes. Return the soup to a boil and then turn off the heat.

step 12

Stirring the soup in a circular motion, slowly drizzle in the beaten Eggs (2). You want the egg to form wispy strands, not clumps.

step 12 Stirring the soup in a circular motion, slowly drizzle in the beaten Eggs (2). You want the egg to form wispy strands, not clumps.

step 13

Add Kosher Salt (to taste) if needed. Serve hot and garnish with Scallions (to taste) and crispy wonton wrappers.

step 13 Add Kosher Salt (to taste) if needed. Serve hot and garnish with Scallions (to taste) and crispy wonton wrappers.

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