Hot and Sour Soup
Ingredients
- 1 ounce woodear mushrooms: These add a unique texture and flavor to the soup. You can also use shiitake mushrooms or dried mushrooms for a different taste.
- 1 bunch green onions: Cut into thirds; these will be used both in the soup and as a garnish, adding a fresh, vibrant flavor.
- 8 cloves garlic: Minced; garlic provides a strong aromatic foundation for the soup.
- 1/2 yellow onion: Quartered; this will enhance the soup’s depth with its sweet and savory notes.
- 12 black peppercorns: These add warmth and a subtle heat to the broth.
- 12 cups chicken stock: Homemade or store-bought, this is the base of your soup, providing richness.
- 2 tablespoons vegetable oil: For cooking the pork and vegetables, giving a nice sheen and flavor.
- 1/2 pound pork tenderloin: Sliced thinly into 2-inch pieces; pork adds a hearty protein element to the dish.
- 1 tablespoon ginger: Grated; fresh ginger will contribute a warm spiciness and aroma.
- 1 cup bamboo shoots: Sliced thinly; these provide crunch and a mild flavor that complements the broth.
- 1 tablespoon red chile paste: Adjust to taste for desired spice level; this is the key ingredient for the soup’s signature heat.
- 1/2 cup low sodium soy sauce: Adds a savory umami flavor without overpowering the dish.
- 1/2 cup rice vinegar: This brings in the sour component essential for balance in the soup.
- 1 teaspoon white pepper: Provides a subtle heat and is a classic seasoning in Asian cuisine.
- 1/4 teaspoon sugar: A touch of sweetness to balance the flavors.
- 1 pound firm tofu: Cubed; tofu absorbs flavors well and adds protein.
- 2 large eggs: Beaten; these will create beautiful ribbons in the soup.
- 2 tablespoons cornstarch, mixed into 1/4 cup water: This mixture will help thicken the soup slightly.
- Green onions, for garnish: Chopped, for a fresh finishing touch.
Instructions
Step 1: Prepare the Mushrooms
Start by adding the dried woodear mushrooms to a bowl of boiling water, ensuring they are fully submerged. Let them soak for about 30 minutes or until they become tender. Once softened, remove the mushrooms from the water, slice them very thinly, and discard any pieces that remain tough. This process enhances their texture and flavor, making them a delightful addition to the soup.
Step 2: Infuse the Stock
In a large Dutch oven or heavy-bottomed pot, combine the green onions, whole garlic cloves, quartered yellow onion, and black peppercorns with the chicken stock. If you have a bouquet garni bag, place these ingredients inside for easy removal later; otherwise, you can fish them out after simmering. Bring the mixture to a gentle simmer and let it cook for about 20 minutes until the flavors meld and the stock reduces by about one-third. Keep the heat low and let the stock remain warm while you prepare the other ingredients.
Step 3: Cook the Pork
In a large skillet, add the vegetable oil and heat over medium-high. Once hot, add the thinly sliced pork tenderloin and sauté until browned and cooked through, about 3-4 minutes. Once cooked, remove the pork from the pan and set it aside. In the same skillet, add the grated ginger, bamboo shoots, red chile paste, soy sauce, rice vinegar, white pepper, and sugar. Stir the mixture well to combine, allowing it to come to a boil before transferring it to the Dutch oven with the chicken stock. This step builds layers of flavor that are essential for a good hot and sour soup.
Step 4: Combine Ingredients
Add the prepared woodear mushrooms, cubed tofu, and the cornstarch-water mixture to the pot with the stock. Stir well to ensure everything is evenly distributed. Bring the heat back up to medium-low and let the soup simmer for an additional 10 minutes. This allows the tofu to absorb the flavors and the soup to thicken slightly.
Step 5: Add the Eggs
As the soup simmers, carefully stir it in a clockwise direction at a slow speed. Gradually pour in the beaten eggs while whisking gently. This technique will create delicate ribbons of cooked egg throughout the soup. Be cautious not to let the eggs clump together; a slow and steady pour will ensure they disperse nicely.
Step 6: Garnish and Serve
Once the soup is finished, taste and adjust the seasoning if necessary. Serve the hot and sour soup in bowls, garnishing with additional chopped green onions for a fresh flavor and added color. Enjoy this comforting and flavorful dish hot, perfect for a chilly evening or whenever you’re craving something warm and nourishing.
Feel free to adjust any steps or ingredients based on your personal preferences or dietary needs! Enjoy your cooking!