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HOMESTYLE HOT AND SOUR SOUP
Michelle Sam
This absolutely delicious hot and sour soup is so packed with flavor and textures. One spoonful and you'll be sold! Make sure you follow the procedure carefully to get the best results.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Rehydrating and marinating time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Soup
Cuisine
Chinese
Servings
4
Calories
173
kcal
Ingredients
1x
2x
3x
▢
150
g
boneless sirloin pork chop
▢
3
cups
water
Estimate ¾ cups water per serving.
▢
150
g
firm tofu
▢
20
g
dried lily bud flowers
▢
60
g
bamboo shoot strips
▢
50
g
dried shitake mushrooms
▢
10
g
shredded dried black fungus
▢
2-4
dried red chilies
optional
▢
1
egg
Meat (pork) marinade
▢
⅛-¼
tsp
salt
▢
⅛
tsp
sugar
▢
⅛
tsp
white pepper
▢
¼
tsp
light soy sauce
▢
¼
tsp
corn starch
▢
¼
tsp
whiskey
▢
¼
tsp
sesame oil
Mushroom mixture
▢
½
cup
boiling water
▢
½
tsp
light soy sauce
Soup flavoring
▢
3
tsp
chicken bouillon powder
▢
1
tsp
DARK soy sauce
▢
2
tsp
light soy sauce
▢
1
tsp
sesame oil
▢
2
Tbsp
white wine vinegar
▢
1
Tbsp
black vinegar
▢
½-¾
tsp
white pepper
Soup thickener
▢
1
Tbsp
potato starch
or tapioca starch. Avoid using corn starch as it results in a cloudy soup.
▢
2
Tbsp
water
Garnish
▢
scallion
optional
▢
cilantro
optional
Instructions
Rehydrate mushrooms and black fungus
▢
Rinse mushrooms and black fungus before soaking.
50 g dried shitake mushrooms,
10 g shredded dried black fungus
▢
In a small bowl, rehydrate mushrooms in mushroom mixture.
½ cup boiling water,
½ tsp light soy sauce
▢
Allow mushrooms and black fungus to rehydrate for at least 1 hour.
Meat preparation
▢
Slice pork into strips.
150 g boneless sirloin pork chop
▢
In a bowl, combine pork with meat marinade ingredients. Allow to marinate for half an hour.
⅛-¼ tsp salt,
⅛ tsp sugar,
⅛ tsp white pepper,
¼ tsp light soy sauce,
¼ tsp corn starch,
¼ tsp whiskey,
¼ tsp sesame oil
Soup thickener
▢
In a small bowl, combine the cornstarch and water. Set aside.
▢
In a small bowl, whisk egg. Set aside.
Ingredient prep
▢
Cut tofu into strips.
150 g firm tofu
▢
Slice shitake mushrooms (and black fungus if necessary) into strips.
50 g dried shitake mushrooms,
10 g shredded dried black fungus
▢
Rinse dried lily bud flowers.
20 g dried lily bud flowers
▢
Chop dried red chili peppers for extra spiciness. Otherwise, leave them whole. The seeds give the spiciness!
2-4 dried red chilies
▢
Chop cilantro and scallion for garnish. Set aside.
scallion,
cilantro
Soup
▢
Boil the water in a large saucepan or pot.
3 cups water
▢
Add chicken bouillon to the water.
3 tsp chicken bouillon powder
▢
Add chopped or whole chilies
2-4 dried red chilies
▢
Add rinsed dried lily bud flowers
20 g dried lily bud flowers
▢
Add shitake mushroom and black fungus with the mushroom mixture.
50 g dried shitake mushrooms,
10 g shredded dried black fungus
▢
Add bamboo strips.
60 g bamboo shoot strips
▢
Add soup seasonings.
1 tsp DARK soy sauce,
2 tsp light soy sauce,
1 tsp sesame oil,
2 Tbsp white wine vinegar,
1 Tbsp black vinegar,
½-¾ tsp white pepper
▢
Add pork strips and allow to cook.
▢
Mix the soup thickener slurry again as the starch may have settled to the bottom.
▢
Stirring the soup while at a rolling boil, slowly add in the thickener.
1 Tbsp potato starch,
2 Tbsp water
▢
Add in the whisked egg.
1 egg
▢
Add in the tofu strips. Stir.
150 g firm tofu
▢
Garnish with chopped cilantro and scallions.
scallion,
cilantro
Video
Nutrition
Serving:
4
g
Calories:
173
kcal
Carbohydrates:
16
g
Protein:
16
g
Fat:
6
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
66
mg
Sodium:
796
mg
Potassium:
447
mg
Fiber:
3
g
Sugar:
1
g
Vitamin A:
128
IU
Vitamin C:
1
mg
Calcium:
71
mg
Iron:
1
mg
Keyword
Chinese dim sum, hot and sour soup, hot and sour soup recipe, hot sour soup
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