My husband loves Chinese food. I’m not using the word “loves” lightly either. If there is a Chinese buffet any where near him, I swear he can smell it a mile away.
Over the years we have visited a lot of different restaurants, and have tried a lot dishes. While the Hubby prefers the sweet-savory menu choices such as, General Tso’s chicken. I like the brown sauces a little better. My favorite is beef with broccoli, or pepper steak. Pretty much anything with that type of sauce.
Although we both tend to choose different styles of entrees. We can agree on which type of soup we think is the best. We both really enjoy eating the hot and sour soup. Tangy and rich in flavor, with just enough heat to spice it up a bit.
One day while at home, I decided to try and make it myself. I was so surprised how easy it was. Generally, I feel that restaurant quality Chinese food is very hard to duplicate at home. So I was shocked how authentic this soup turned out, and quickly it can be made.
If you are unfamiliar with this classic, it’s a broth based soup packed full of flavor. The soup gets it’s heat from chilies and the sour aspect from vinegar. The good thing about making your own is that you can adjust the hot and sour levels to fit your personal taste.
Add an extra tablespoon of vinegar if you like it a bit more sour, or a pinch more chili paste for added heat. No matter how you adjust it, the end result is some tasty hot and sour soup.
- 3 to 4 ounces pork, sliced thin
- ½ teaspoon of oil
- 8 cups chicken broth
- 3.5 ounce package shiitake mushrooms, sliced in strips
- 4 white button mushrooms, sliced in strips
- 21/2 tablespoons lite soy sauce
- ½ tsp pepper
- 11/2 tsp chili paste
- ¼ cup seasoned rice wine vinegar
- 11/2 teaspoons ground ginger
- ¼ cup bamboo shoots, sliced into thin strips
- 2 tablespoons corn starch
- 2 tablespoons water
- 1 egg whisked
- 4 ounces firm tofu, diced small
- 3 green onions sliced thin
- Over medium heat fry pork in oil, until browned
- Add chicken broth, chili paste, soy sauce, ginger, pepper, vinegar, mushrooms and bamboo shoots. Let simmer 30 minutes
- Add tofu, cook 5 minutes
- In a separate bowl, whisk cornstarch into cold water, mix well. Stir into soup. Cook 5 minutes
- Whisk egg and drizzle small amounts into boiling soup using a fork. Stir every few drops so the egg doesn't stick to itself. Once the egg is in, cook about a minute and cut off heat
- Add diced onions to pot
- Serve hot