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This delicious hot and sour soup is easy to make and packed with delicious flavors.
I love the hot and sour soup that is served in Chinese restaurants here in the U.S. In fact, on quite a few occasions the hot and sour soup that came with my main course was the highlight of the whole meal for me. It’s exciting, spicy, and full of great flavors and textures.
The only problem is that it’s only offered as an appetizer and hence comes in a tiny cup. In the recipe here hot and sour soup is turned into a main course. It’s an adaptation from epicurious and it includes a hefty helping of minced pork, tofu cubes, shiitake, bamboo shoots and chili pepper that overall make the soup substantial enough to call it dinner.
You can tell by looking at the photo that I have yet to discover how to get the egg to curdle into long and pretty ribbons but that’s okay, the soup tastes great even with the egg broken up into a million tiny pieces.
This soup is quick and easy to prepare and you can make it as sour and as spicy as you like by adding more or less rice vinegar and crushed red pepper flakes.
How to make hot and sour soup:
You start by frying minced pork chops in a bit of vegetable oil until the meat starts to brown.
Next you add bamboo shoots, sliced chili pepper, sliced green onion and chopped shiitake mushrooms. When the vegetables start to soften you pour in a bit of soy sauce and chicken broth and bring the soup to a boil.
Add in cubed tofu, then stir in honey and rice vinegar.
You thicken the soup with corn starch (dissolve the corn starch in a little bit of cold water and stir it into the soup).
Right before serving, drizzle a lightly beaten egg into the hot soup and throw in some crushed red pepper flakes to taste.
If you’re looking for an Asian-style appetizer to serve with this soup, I recommend these Spicy Edamame:
Hot and Sour Soup
- 1 teaspoon vegetable oil
- 5 ounces minced pork chops
- 10 bamboo shoots out of a can, sliced into strips
- 1/2 chili pepper, seeds and ribs removed and thinly sliced
- 1 green onion, thinly sliced
- 6 shiitake mushrooms, chopped
- 2 tablespoons soy sauce
- 2 cups chicken broth
- 6 ounces tofu, cut into 1-inch cubes
- 1 teaspoon honey
- 2-3 teaspoons rice vinegar
- 1 teaspoon corn starch
- 1 egg, lightly beaten
- 1/4 teaspoon crushed red pepper flakes, more if you like it spicier
- Heat the oil on high heat in a pan until shimmering.
- Add the meat and fry until starting to brown.
- Add bamboo shoots, chili pepper, green onion and shiitake and cook for 2 minutes.
- Add the soy sauce and cook for another minute.
- Add the broth and bring to a boil.
- Add the tofu, then stir in the honey and the vinegar (start with 2 teaspoons of vinegar, then add more to taste).
- Mix the corn starch with just enough water to dissolve it (a few drops), then add to the soup.
- Stir in the beaten egg and the red pepper flakes.
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