Hot and Sour Soup

Temps des Fêtes 2011
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food and drink

BY: Lucy Waverman

This version of the iconic soup is beautifully balanced between hot, sour and a touch of sweetness. You can make the soup as thick as you want, but I prefer a less thickened version, as the tastes are clearer.

6 cups (1.5 L) chicken stock
6 dried mushrooms, soaked for 15 minutes and thinly sliced
(soaking water reserved)
6 to 7 oz (175 to 210 g) lean pork, thinly sliced
1/2 cup (125 mL) bamboo shoots, julienned
1 tsp (5 mL) finely chopped ginger
1 cup (250 mL) diced soft tofu
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) rice vinegar
1 tsp (5 mL) chili sauce
1 tbsp (15 mL) sesame oil
1/2 tsp (2 mL) sugar
1/2 cup (125 mL) reserved mushroom soaking water mixed with 1 tbsp (15 mL) cornstarch
1 egg, beaten
Salt and freshly ground pepper
1 green onion, finely chopped

1 Combine chicken stock, mushrooms, pork, bamboo shoots and ginger in a pot over medium heat and simmer for 5 minutes or until pork is no longer pink. Add tofu, soy, rice vinegar, chili sauce, sesame oil and sugar and bring to a boil. Stir in cornstarch mixture and boil for 1 minute or until slightly thickened.

2 Pour beaten egg into soup in a slow stream, stirring to make egg stringy. Season with salt, pepper, more soy or chili sauce depending on your tastes. Sprinkle with green onions.

Serves 4

What to Serve