Recipe: 7 Hot and Sour Soup Recipes

Hot and Sour Soup
Yield: 4 servings

4 Mushrooms; large Chinese
1 t Peanut oil
4 oz Chicken; skinned & boned
3 c Water; + 2 T more
1/2 c Chinese cabbage; sliced thin
1/2 c Bamboo shoots; drained
3 pk Chicken broth
2 t Cornstarch
3 t Soy sauce
3 oz Tufu; 1 x 1/2 " pieces
1/2 t Pepper; white

Combine mushrooms with enough water to cover. Let soak for 30 minutes. Drain; cut off and discard
stems. Slice thinly and set aside. In a 2 quart pot heat oil; add chicken and saute just until it is no longer
pink. Add 3 cups water and the mushrooms, cabbage, bamboo shoots and broth mix; bring to a boil.
Reduce heat and let simmer for 5 minutes. In a small cup dissolve cornstarch in remaining 2 T water and
stir into chicken mixture; add vinegar, soy sauce and simmer; stirring constantly until slightly thickened.
Add tofu and pepper and stir to blend.


Hot and Sour Soup
Yield: 4 servings

3 Dried wood ears
20 Dried tiger lily buds
3 c Hot water
1/4 lb Pork butt

MARINADE-------------------------
1/2 t Rice wine or dry sherry
1/2 t Cornstarch
1 t Sesame oil

REMAINING INGRED---------------------
1 1/2 c Chicken broth
5 c Water
1 t Salt
2 oz Fresh mushrooms; sliced
1/4 c Water chestnuts; sliced
1/4 c Bamboo shoots; shredded
2 T Carrot; shredded
3" square Tofu;sliced
2 T Worcestershire sauce
1 t Vinegar
5 T Cornstarch
5 T Water
1 Egg; beaten
1/2 t Black pepper
1/2 t White pepper
1 t Sesame oil

Soak wood ears and lily buds in 3 c. hot water for 15 min. to soften. Remove stems from softened wood
ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds.
Combine marinade ingred. In a small bowl. Add pork shreds; mix well. Let stand 15 min. Combine hicken
broth and 5 c. water and salt in a med. saucepan. Bring to a boil over high heat; reduce heat to medium.
Add mushrooms; water chestnuts, bamboo shoots, carrot, wood ears and lily buds to broth. Simmer 3-4
minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add Worcestershire and vinegar,
if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over
med. heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.
Serve hot. (I realize that Worcestershire sauce is English so one would not consider this Authentic,
however, it does add to the flavor of the soup, therefore, I add it.

-Hot and Sour Soup

1 lb. firm tofu, cut lengthwise into slabs about 1 in. thick
2 T. cornstarch
1/4 c. water
6 c. chicken broth
10 dried Chinese black mushrooms, softened in hot water to cover for 20
minutes, stems removed, and caps shredded
1 1/2 c. finely shredded leeks, rinsed and thoroughly drained
3 1/2 T. Chinese black vinegar or Worcestershire sauce, or more to taste
2 T. soy sauce
2 T. minced fresh ginger, or more to taste
3/4 t. freshly ground black pepper
1 t. sesame oil
1/2 t. salt, or more to taste
1 large egg, slightly beatern

Wrap the tofu in paper towels or in a cotton towel and place a heavy
weight, such as a skillet, on top. Let stand for 30 minutes to press
out the excess water, then cut into thin julienne strips about 3 in.
long and 1/6" thick. Combine the cornstarch and water and blend
well.Place the chicken broth in a large heavy pot and heat until
boiling. Add the black mushroom caps, leeks, and tofu to the chicken
broth and heat until boiling. Boil for about 3 minutes, skimming the
surface to remove any impurities. Add the vinegar, soy sauce, ginger,
pepper, sesame oil and salt and heat until boiling. Taste for
seasoning, and add vinegar, ginger or salt if desired. Slowly add the
cornstarch thickener, stirring constantly to prevent lumps, and cook
until the broth has thickened. Remove from the heat and slowly add the
beaten egg, pouring it in a thin stream around the edge of the pot and
carefully stirring once or twice so the egg forms thin streamers and
cooks completely. Transfer to a soup tureen and serve immediately

Title: Hot and Sour Soup
Yield: 1 servings

2 c Water; hot
4 Mushrooms; dried
1/2 lb Tofu; cubed
1/4 c Scallion; chopped
1/2 c Bamboo shoots; shredded
1/2 c Pork; cooked, chopped
2 Egg; beaten
2 t Cornstarch
4 c Chicken stock
2 t Soy sauce
1/2 t Pepper
3 T Cider vinegar
1 T Sesame oil; toasted
4 T Water

Soak mushrooms in 2 cups hot water 1 hour; drain, chop. Shred pork; combine cornstarch and 4 T water,
set aside. Bring chicken stock to boil in saucepan. Add tofu, mushrooms, bamboo shoots, and soy sauce;
boil 5 more minutes. Add the pepper and the vinegar. Stir up the cornstarch/water mixture, add to the
soup, stirring constantly. Slowly add the eggs. Just before serving, add sesame oil and scallions.

Title: Hot and Sour Soup
Yield: 1 servings

7 oz Bean curd
1/2 c Canned bamboo shoot
1 qt Chicken stock
1/4 c Pork, shredded cooked *
1 T Soy sauce
2 T Distilled white vinegar
1/4 t Freshly ground pepper
3 T Cornstarch
3 T Water
1 Egg, beaten
2 t Sesame oil
1 t Dried red pepper flakes
1 md Green onion, finely chopped

* Can substitute equal amount of shredded beef. Rinse bean curd and cut into 1/2" dice and set aside.
Rinse, drain and thinly slice bamboo shoots. In heavy Dutch oven, combine with chicken stock, pork,
and soy sauce. Bring to boil over high heat. Reduce heat to low, cover and simmer 3 minutes. Add bean
curd, vinegar, and pepper. Return to boil over low heat. In small bowl, mix cornstarch and water and stir
into soup. Slowly stir in egg. Remove from heat and blend in sesame oil and red pepper flakes. Ladle into
bowls. Garnish with chopped green onion and serve immediately. Makes 6 servings.

Title: Hot and Sour Soup with Tofu
Yield: 8 servings

3 T Vegetable oil
2 lg Sweet red peppers; cored, seeded and cut into 3/4"x1/4" strips (about 3/4 cup)
1 sm Bunch green onions; cut diagonally into 3/4" pieces (about 1 1/2 cups)
2 c Chicken broth; canned OR -homemade
2 c Vegetable stock OR water -(stock recipe in next post)
2 T Soy sauce
2 t Red wine vinegar
1/2 t Crushed red pepper flakes
1/4 t Salt
1/8 t Pepper
2 T Cornstarch
3 T Water
1 t Oriental sesame oil
1/2 lb Snow peas; fresh or frozen
1 lb Firm tofu; drained and cut -into 1/2" cubes
1 cn (8 oz.) sliced water -chestnuts; drained

Heat oil in large saucepan over medium-high heat. Add pepper and onion; stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5
minutes. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a
small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened
and bubbly. Add tofu, frozen snow peas if using, and water chestnuts. Gently heat through.

HOT AND SOUR SOUP
Yield: 8 servings

4 Dried Chinese mushrooms; 1 1/2" in diameter
2 Squares (3") fresh bean curd 1 1/2" thick
1/2 c Canned bamboo shoots
1/4 lb Boneless pork
1 qt Chicken stock; and
Mushroom water
1 t Salt
1 T Soy sauce
1/2 t White pepper
2 T White wine vinegar
2 T Cornstarch; with
3 T Cold water
1 Egg; slightly beaten
2 t Sesame oil
1 Scallion; chopped

Cover mushrooms with 1/2 cup warm water; soak 30 minutes; drain and add water to chicken stock;
cut and discard stems; cut into shreds. Drain bamboo shoots and bean curd; rinse and cut into shreds. Trim
fat from pork; cut into shreds. Combine stock, salt, soy sauce, mushrooms, bamboo shoots and pork
in a 3 quart pot; bring to boil over high heat, reduce heat, cover and simmer 3 minutes. Drop in bean c
urd, pepper and vinegar; bring to boil again; stir cornstarch mixture to recombine it and pour into pot; stir
until soup thickens; slowly pour in beaten egg, stirring gently; remove from heat and stir in sesame oil
and sprinkle with chopped scallions. Yield: approximately 1 1/2 quarts.