In honor of the Chinese New Year, I wanted to share my new favorite recipe – Restaurant Style Hot and Sour Soup.
Chinese food is one of my favorite cuisines, if not THE favorite. Particularly, I love the Sichuan style recipes the most. Needless to say, we order the largest portion available of Hot and Sour Soup every time we order takeout. Did I mention we celebrate “Chinese Food Mondays” in our home? Yep, we love it so much we order Chinese food every week.
Since we’ve been trying to cut back on our takeout and cook at home our “Chinese Food Mondays” really took a hit the last few months. We mastered different stir fry variations…no problem. However, the meal just wasn’t complete without Hot and Sour soup.
So this year, we set out on a mission to learn how to replicate this traditional soup recipe. After a few failed attempts, we finally learned a few important tricks for cooking up the real deal stuff that compares with our favorite takeout place.
“Gong Xi Fa Cai!” – may the year of the Monkey bring you and your family happiness and prosperity!
- 5 cups chicken stock
- 1 package (about 1 ounce) of dried Chinese fungi (shiitake and wood ears)
- 1 small can of bamboo shoots (thinly sliced)
- 1 small package of firm tofu (sliced in ½ inch strips)
- 1-2 tablespoons fresh grated ginger
- ½ tablespoon chili garlic paste/sauce
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- 1 teaspoon ground white pepper
- 1 teaspoon sesame oil
- 2-3 tablespoons of corn starch mixed with ⅓ cup water
- 1 egg, lightly beaten
- Pinch of sugar (optional)
- In a large bowl, pour boiling water over the dried mushrooms. Let stand for 20 minutes. Drain water completely.
- Once mushrooms are drained, slice thinly.
- In a large pot, combine chicken stock, ginger, chili garlic paste, soy sauce, and sesame oil. Stir well and bring to a boil.
- Add in the rice vinegar, mushrooms, bamboo shoots, and white pepper. Reduce heat and simmer for about 10 minutes.
- Add in the tofu slices and cook for another 1-2 minutes.
- Mix the 2-3 tablespoons of corn starch with water. Slowly add to the soup while stirring.
- Once thickened, add a pinch of sugar if desired.
- Lastly, begin to stir soup in a clockwise direction slowly. While continuing to stir, pour the beaten egg into the soup.
There you have it! Authentic Hot and Sour Soup that I guarantee will compete with your favorite local spot. 🙂
When making Hot and Sour soup at home always remember these few tips:
- Do not sacrifice the freshly grated ginger, it is a must! Use a micro planer to grate peeled ginger root.
- Use both dried shiitake mushrooms and wood ear mushrooms. We use this blend from Earthy Delights: “Stir Fry Blend Mushrooms”
- Ground White Pepper and Chili Garlic Sauce/Paste will create the “hot” flavors.
- Rice vinegar will create the “sour” flavors. You can use more or less of each to play with the hot vs. sour balance.
- Be careful not to use too much sesame oil, it can quickly become overpowering.
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If you have any other Chinese restaurant copycat recipes to share with us please do in the comments!