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Chinese Hot and Sour Soup

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  Pork 100 Gram, half frozen and thinly sliced
For marinade
  Shaoxing wine 1 Teaspoon
  Water 1⁄2 Teaspoon
  Light soy sauce 1 Teaspoon
  Sugar 1 Pinch
  Cornstarch 1 Teaspoon
  Sesame oil 1 Teaspoon
For soup
  Bamboo shoot 1 Tablespoon, julienned
  Chinese dried mushroom 2 Medium, washed, soaked, drained and thinly sliced
  Fungus 1 Medium, washed, soaked, drained and thinly sliced
  Ginger slices 2 Medium, julienned
  Tofu 150 Gram, washed and rinsed, thinly sliced
  Water 1 Teaspoon
  Egg 1 Medium, beaten
  Boiling water 600 Milliliter
  Dark soy sauce 1⁄3 Teaspoon
  Lee kum kee chilli bean sauce 3 Tablespoon
  Chicken powder 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
For thickener
  Cornstarch 7 Teaspoon
  Water 5 Teaspoon
For soup bowl
  Coriander leaves 2 Large, torn into small pieces
  Chinkiang vinegar 2 Teaspoon
  White vinegar essence 1 Teaspoon
  White pepper 1⁄3 Teaspoon
  Chili oil 1⁄2 Teaspoon

1. Care fully cut the half frozen pork horizontally first in thin slices and further cut the slices into strips.
2. In a small bowl, place pork with all the ingredients for the marinade and mix well.
3. Cover and refrigerate the meat for 1 hour.
4. Cut the Chinese mushroom into thin strips.
5. Cut the hard part of fungus and discard, cut the remaining soft part, stack it and slice thinly.
6. Cut the ginger in thin strips.
7. Cut the tofu in thin slices lengthwise and cut each slice into strips, soak tofu strips in water.
8. In a small bowl, stir the thickening ingredients to form paste.
9. In another bowl, beat the egg with 1 teaspoon of water.
10. In soup bowl, place all the soup bowl ingredients.

11. In a saucepan, bring water to boil, put bamboo strips.
12. Reduce the heat to medium and cook for 2 minutes.
13. Using a perforated ladle, remove the bamboo strips, wash, rinse and drain, set aside.
14. In hot non-stick pan, heat 2 teaspoon of oil over medium high heat.
15. Add ginger and push to the side of the pan.
16. Put pork in the pan, spread and allow to cook one side for 1 minute.
17. Flip the meat and stir to separate.
18. Add mushrooms, fungus and bamboo and stir well.
19. Pour 600 ml of boiling water and reduce the heat.
20. Add both the soy sauce, bean sauce, chicken powder, sugar and salt.
21. Raise the heat to high and stir in the thickener.
22. As the liquid boils, reduce the heat, stirring continuously.
23. Pour in the beaten egg, and stir as it starts to set.
24. Raise the heat and add tofu and bring to boil.

25. In soup bowl with coriander leaf mixture, pour the hot soup, stir well. Serve immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
60 Minutes
Cook Time: 
35 Minutes
Ready In: 
95 Minutes

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Average: 3.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 167 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.6%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 63 mg21%

Sodium 1495.3 mg62.3%

Total Carbohydrates 18 g5.9%

Dietary Fiber 1.3 g5.1%

Sugars 2.8 g

Protein 9 g18.3%

Vitamin A 2.4% Vitamin C 1%

Calcium 2.8% Iron 12.6%

*Based on a 2000 Calorie diet

Chinese Hot And Sour Soup Recipe Video