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酸辣汤 Hot & Sour Soup Recipe

Name: Canton Palace Chinese Restaurants 酸辣汤 Hot & Sour Soup Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups chicken or vegetable stock; 1 cups water; 2 tbs soy sauce (light); 3 tbs rice vinegar; 1 tbs Chinese black vinegar or extra rice vinegar; 1 tsp white pepper (freshly ground); 1 tsp sugar; 0.5 tsp salt; 1 tsp Sriracha or chili paste; 1 tbs fresh ginger, peeled and julienned; 2 tsp garlic, minced; 4 pieces dried shiitake mushrooms, soaked and sliced; 0.5 cups wood ear mushrooms (rehydrated) or extra shiitake, sliced; 0.5 cups bamboo shoots, thinly sliced; 0.5 cups medium carrot, julienned; 3 stalks green onions, sliced (separate whites and greens); 6 oz pork tenderloin or chicken breast, very thinly sliced; 7 oz soft or silken tofu, drained and cut into thin matchsticks; 1 large egg, lightly beaten; 2 tbs cornstarch; 4 tbs cold water (for slurry); 1 tsp sesame oil

Inspired by Canton Palace Chinese Restaurant

Time40m

Serves4

Classic comfort soup with a balance of spicy and tangy flavors in a rich broth.

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Ingredients

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Broth & Seasoning

6 cups chicken or vegetable stock

1 cups water

2 tbs soy sauce (light)

3 tbs Rice vinegar

1 tbs Chinese black vinegar or extra rice vinegar

1 tsp white pepper (freshly ground)

1 tsp sugar

1/2 tsp Celtic sea salt

1 tsp Sriracha or chili paste

Aromatics & Vegetables

1 tbs fresh ginger, peeled and julienned

2 tsp Garlic, minced

4 pieces dried shiitake mushrooms, soaked and sliced

1/2 cups wood ear mushrooms (rehydrated) or extra shiitake, sliced

1/2 cups bamboo shoots, thinly sliced

1/2 cups medium carrot, julienned

3 stalks green onions, sliced (separate whites and greens)

Protein & Tofu

6 oz pork tenderloin or chicken breast, very thinly sliced

7 oz soft or silken tofu, drained and cut into thin matchsticks

1 large egg, lightly beaten

Thickener & Finish

2 tbs Cornstarch

4 tbs cold water (for slurry)

1 tsp Toasted sesame oil

Method

Prep & Soak

If using dried shiitake and/or wood ear mushrooms, place them in warm water to soak for 20–30 minutes until softened. Reserve soaking liquid, strain it through a fine sieve and add to stock if desired for extra mushroom flavor. Slice rehydrated mushrooms thinly and set aside.

Thinly slice pork or chicken across the grain. Lightly season with a pinch of salt and 1/2 teaspoon soy sauce; set aside. Cut tofu into thin matchsticks or small cubes. Julienne carrot and ginger, mince garlic, slice bamboo shoots and green onion (separate whites and greens).

Make the Broth

Combine liquids

In a medium-large pot, bring the chicken or vegetable stock and 1 cup water to a gentle simmer over medium heat.

Add soy sauce, rice vinegar, black vinegar, white pepper, sugar and Sriracha (or chili paste). Taste and adjust: hot, sour, salty should be balanced — add a little more vinegar for tang or a pinch more sugar to round acidity.

Aromatics & Vegetables

Add the julienned ginger, minced garlic, sliced shiitake, wood ear mushrooms, bamboo shoots and carrots to the simmering broth. Cook for 3–5 minutes until vegetables are just tender and mushrooms are heated through.

Add the white parts of the green onions and the thinly sliced meat. Stir gently and simmer 1–2 minutes until the meat is cooked through (thin slices cook quickly).

Thicken & Add Tofu

Whisk together cornstarch and cold water to make a smooth slurry. With the broth at a gentle simmer (not a vigorous boil), slowly pour in the slurry while stirring the soup to avoid lumps. Cook 1–2 minutes until the broth slightly thickens and becomes glossy.

Gently slide the tofu pieces into the soup and heat for another 1–2 minutes so they warm through without breaking up.

Egg Ribbon & Final Seasoning

Reduce heat so broth is at a steady simmer. Slowly drizzle the lightly beaten egg in a thin stream while stirring the soup in one direction to create ribbons. Stop once the egg is set to your liking.

Turn off heat. Stir in sesame oil and the green parts of the sliced green onions. Taste and adjust seasoning with additional salt, soy sauce, vinegar or white pepper as needed.

Serve

Ladle the hot & sour soup into bowls. Offer extra rice vinegar, chili sauce, or chopped green onions at the table for individual adjustment. Serve immediately while hot.