Hot & Sour Soup

Hot & Sour Soup

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Soup Base Ingredients

  • 4 dried Chinese fungi (about 1 oz.), such as wood ears or cloud ears
  • boiling water
  • 2 T canola oil
  • 1-inch piece fresh ginger, peeled and grated
  • 1 T red chili paste, such as Sambal Oelek (recipe below)
  • ½ C canned bamboo shoots, sliced
  • ¼ lb. barbecued pork, shredded
  • ¼ C soy sauce
  • ¼ C rice vinegar
  • 1 tsp. salt
  • 1 tsp. ground white pepper
  • ½ tsp. Pioneer® Sugar
  • 2 quarts Chinese Chicken Stock (recipe following)
  • 1 square tofu, firm, drained and sliced in ¼-inch strips
  • 3 T cornstarch mixed with ¼ C water
  • 1 LG egg, lightly beaten
  • green onions and cilantro leaves, chopped for garnish

Chinese Chicken Stock:

  • 1 (4-lb.) whole chicken
  • 1 bunch green onions, halved
  • 4 garlic cloves, smashed
  • 3-inch piece fresh ginger, whacked open with the flat side of a knife
  • 1 onion, peeled and halved
  • 1 tsp. whole white peppercorns
  • About 3 quarts cold water

Sambal Oelek:

  • ½ C fresh hot chilies, finely chopped
  • 2 T fresh lime juice
  • ½ tsp. salt
  • 2 T sesame oil

Soup BaseDirections

  1. Put the Chinese fungi in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
  2. Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavors.
  3. Combine the soy sauce, vinegar, salt, pepper and Pioneer® Sugar in a small bowl, pour it into the wok and toss everything together. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
  4. Dissolve the cornstarch in the water and stir until smooth. Mix into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten egg in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Chinese Chicken Stock:

  1. Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
  2. Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

Sambal Oelek:

  1. Combine hot chilies, lime, salt and oil in blender; blend well.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.