December 5th, 2013
With the weather getting colder and the first day of winter approaching, it is a good idea to have a variety of soup recipes on hand. Taking a break from traditional holiday foods that are generally prepared during these late months, we once again take a dive into Asian cuisine.
The hot and sour soup recipe that we have below is of the Chinese American version, made “hot” with white pepper and “sour” with vinegar. Some of the ingredients may sound unfamiliar, but you can easily find them in an Asian market or in the global/international aisle of your supermarket. Depending on how big a pot of soup you’d like to make, you can easily adjust the portions.
Hot & Sour Soup (recipe page can be found here)
¼ lb. Old Neighborhood Foods Shaved Pork
¼ tsp. salt
¼ tsp. sugar
2 tsp. soy sauce
7-10 dried shiitake mushrooms
12 dried lily buds
½ cup tree ear (wood ear) mushroom
1 can of 5 oz. bamboo shoots, drained
3 tbsp. red wine vinegar
2 tbsp. rice vinegar
1 tbsp. soy sauce
1 ½ tsp. sugar
1 tsp. kosher salt
2 tbsp. peanut oil
4 cup chicken broth
4 oz. firm tofu, cubed into small pieces
¼ cup water
1 ½ – 2 tbsp. cornstarch
Few drops of sesame oil
scallions & cilantro, chopped
white & black pepper
1. Combine the pork, ¼ tsp. salt, ¼ tsp. sugar, and 2 tsp. soy sauce in a bowl. Set aside.
2. Soak the lily buds in warm water for roughly 20 minutes, until softened.
3. Soak the shiitake mushrooms and tree ear mushrooms in bowls of hot water for about 30 minutes until softened.
4. Cover the bamboo shoots with water in a small saucepan. Bring to a boil and then drain. Set aside.
5. When the lily buds are softened, drain, and trim off the tough tips of the lily buds. Cut them in half and tear them into lengthwise shreds. Set aside.
6. Drain the shiitake mushrooms. Cut and discard the stems. Squeeze excess liquid from the caps. Either thinly slice the caps or cut them into small pieces. Set aside.
7. Drain the tree ear mushrooms. Squeeze excess liquid. Trim off any hard “nubs” and cut into bite size pieces, if necessary. Set aside.
8. Combine the vinegars, 1 tbsp. soy sauce, sugar, and salt in a small bowl and set aside.
9. Heat a pot over medium heat. Add the peanut oil. Add the pork and stir-fry for about a minute.
10. Add the bamboo shoots, lily buds, and mushrooms and stir-fry for about another minute.
11. Add the chicken broth and bring to a boil.
12. Add the tofu and return the pot to a boil. Add vinegar mixture.
13. In a small bowl, combine cornstarch with ¼ cup of water. Add this to the pot.
14. In a small bowl, break the eggs, add a few drops of sesame oil, and beat.
15. Add the eggs to the pot in a thin stream, while stirring slowing.
16. Add white pepper to the soup.
17. Serve, garnished with scallions and cilantro. Top with black pepper if also desired.