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Recipes
Hot and Sour Soup
Recipe

19 INGREDIENTS • 13 STEPS • 1HR

Hot and Sour Soup

5
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.
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Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
Soul warming Hot and Sour Soup with homemade Crispy Wontons. Perfect on a cool day or when you're feeling under the weather.
1HR
Total Time
$2.81
Cost Per Serving
Ingredients
Servings
6
US / Metric
Vegetable Oil
1 Tbsp
Vegetable Oil
Chicken Stock
8 cups
Chicken Stock
Soy Sauce
1/3 cup
Rice Vinegar
3/4 cup
Ground White Pepper
1 tsp
Ground White Pepper
Bamboo Shoots
1 1/2 cups
Bamboo Shoots, julienned
Extra Firm Tofu
1 lb
Extra Firm Tofu
Enoki Mushroom
1/2 cup
Enoki Mushroom
bottoms cut off
Sesame Oil
1/2 Tbsp
Sesame Oil
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Corn Starch
1/4 cup
Corn Starch
dissolved into 1/2 cup of water
Egg
2
Eggs, beaten
Kosher Salt
to taste
Scallion
to taste
Chopped Scallions
Wonton Wrappers
6 oz
Wonton Wrappers
Vegetable Oil
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
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Hot and Sour Soup
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Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
Cooking InstructionsHide images
step 1
Cut the Wonton Wrappers (6 oz) 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 (6 oz) 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 (1 lb) into 3-inch x 1/4-inch strips.
step 5 Cut the Pork Loin (1 lb) into 3-inch x 1/4-inch strips.
step 6
Cut the Extra Firm Tofu (1 lb) into 1/4-inch cubes.
step 6 Cut the Extra Firm Tofu (1 lb) into 1/4-inch cubes.
step 7
Thinly slice the Shiitake Mushroom (1/4 cup). Thinly slice the Wood Ear Mushrooms (1/4 cup).
step 7 Thinly slice the Shiitake Mushroom (1/4 cup). Thinly slice the Wood Ear Mushrooms (1/4 cup).
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 (8 cups), Soy Sauce (1/3 cup), Rice Vinegar (3/4 cup), Crushed Red Pepper Flakes (1 tsp), and Ground White Pepper (1 tsp).
step 9 In a large pot, combine the Chicken Stock (8 cups), Soy Sauce (1/3 cup), Rice Vinegar (3/4 cup), Crushed Red Pepper Flakes (1 tsp), and Ground White Pepper (1 tsp).
step 10
To the pot, add Sesame Oil (1/2 Tbsp), pork loin, Bamboo Shoots (1 1/2 cups), Enoki Mushroom (1/2 cup), shiitake mushrooms, and wood ear mushrooms. Bring to a boil and then reduce to a simmer.
step 10 To the pot, add Sesame Oil (1/2 Tbsp), pork loin, Bamboo Shoots (1 1/2 cups), Enoki Mushroom (1/2 cup), shiitake mushrooms, and wood ear mushrooms. Bring to a boil and then reduce to a simmer.
step 11
Mix Corn Starch (1/4 cup) 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 (1/4 cup) 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.
Tags
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Dairy-Free
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Chinese
Mushrooms
Pork
Side Dish
Soup
Winter
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