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Hot and Sour Soup
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Recipe

26 INGREDIENTS • 16 STEPS • 40MINS

Hot and Sour Soup

4.8
4 ratings
Easy, delicious soup that get's better the more veggies you add!
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Hot and Sour Soup
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Easy, delicious soup that get's better the more veggies you add!
40MINS
Total Time
$3.93
Cost Per Serving
Ingredients
Servings
4
us / metric
Pork
2.5 oz
Firm Tofu
1 pckg
Firm Tofu
Wood Ear Mushrooms
3
Wood Ear Mushrooms
or Shitake Mushrooms
Celery
1 stalk
Bamboo Shoots
to taste
Button Mushroom
3
Button Mushrooms
or Shiitake Mushrooms
Preserved Mustard Stems
1 handful
Preserved Mustard Stems
Garlic Powder
1 pinch
McCormick® Garlic Powder
Chicken Stock
6 cups
Chicken Stock
Potato Starch
3 Tbsp
Potato Starch
Egg
1
Chicken Bouillon Powder
1 tsp
Chicken Bouillon Powder
Ground White Pepper
as needed
Ground White Pepper
Chili Garlic Sauce
1 tsp
Chili Garlic Sauce
or Sriracha
Distilled White Vinegar
4 Tbsp
Distilled White Vinegar
Salt
1 tsp
Sesame Oil
1 tsp
Sesame Oil
Water
3 Tbsp
Water
Vegetable Oil
1 tsp
Vegetable Oil
Salt
to taste
Scallion
to taste
Scallions
Water
3 cups
Water
Nutrition Per Serving
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Calories
244
Fat
7.8 g
Protein
23.1 g
Carbs
20.0 g
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Hot and Sour Soup
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
Cut the Pork (2.5 oz) into strips.
step 2
Add the strips of pork to a bowl. Top with a pinch of Salt (to taste), McCormick® Garlic Powder (1 pinch), Ground White Pepper (as needed), Water (3 Tbsp) and mix until the water is absorbed.
step 3
Add Corn Starch (1 Tbsp) and mix well. Add Vegetable Oil (1 tsp) and mix.
step 4
Soak Wood Ear Mushrooms (3) for about 20 to 30 minutes.
step 5
Cut the rehydrated wood ear mushrooms into strips.
step 6
Cut the Celery (1 stalk) into 3 parts and then cut the celery into thin strips.
step 7
Peel and slice the Carrot (1) into strips.
step 8
Cut the Firm Tofu (1 pckg) into strips.
step 9
Cut the Button Mushrooms (3) into slices as well as the Bamboo Shoots (to taste).
step 10
In a small bowl, combine Chicken Bouillon Powder (1 tsp), Salt (1 tsp), Granulated Sugar (1 Tbsp).
step 11
In another small bowl, make the slurry by combining Potato Starch (3 Tbsp) and water. Set aside. In a wok, add Water (3 cups) and bring to a boil.
step 12
Add the pork to boiling water. After about 20 seconds, add the vegetables. After about 40 seconds, remove the pork and vegetables from the water.
step 13
Add Chicken Stock (6 cups) to the pot. Add in chicken powder mixture, white pepper, Chili Garlic Sauce (1 tsp), Dark Soy Sauce (1 tsp), slurry and stir. Once the soup thickens, turn off the heat.
step 14
Beat an Egg (1) and stir the mixture into the soup. Then turn the heat back up to medium.
step 15
With a ladle, stir the soup in a forward motion. Add in Sesame Oil (1 tsp) the pork-vegetable mixture and the Preserved Mustard Stems (1 handful).
step 16
Add in Distilled White Vinegar (4 Tbsp) and stir well. Ladle into bowls, garnish with sliced Scallions (to taste) and enjoy!
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Tags
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Dairy-Free
Budget-Friendly
Shellfish-Free
Chinese
Vegetables
Soup
Winter
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