This is without a doubt my all time favorite soup creation. I based it on the Hot & Sour Soup that one of our local restaurants (Tsing Tao) used to serve years ago. I would go there and order the soup, then come home and try and recreate it. After several visits, and much tweaking, I came up with a recipe that I really liked.
This soup has more vegetables than most restaurant versions, and also has both pork and tofu. If you like, you can skip either the meat or tofu if serving as an appetizer, or use both like we do and make the soup the main course. Don’t be put off by the fairly long list of ingredients. Most are ready available in supermarkets. If you can’t find the wood ears, the soup will still be great without them.
Hot & Sour Soup Print This Recipe
A Happy Acres Original
8 wonton wrappers (for garnish)
1 tbsp canola oil
6 oz pork tenderloin
2 tsp sesame oil
2 tsp soy sauce, low-sodium
2 tsp canola oil
2 tsp dry sherry (optional)
2 tsp cornstarch
3 ea dried wood ears
6 cups chicken broth, low sodium
1 can (8 oz) bamboo shoots, drained and shredded
1 can (8 oz) water chestnuts, drained and shredded
1/2 cup carrots, shredded
1/4 cup green onions, diced
1 cup sliced mushrooms (shiitake or white button)
3 tbsp cider vinegar
1 tbsp lemon juice
2 tbsp soy sauce, low-sodium
1/2 tsp white pepper
1 small cayenne pepper, crushed (or 1/2 tsp chili garlic sauce)
8 oz firm or extra-firm tofu, cubed
2 tbsp cornstarch
3 tbsp water
1 green onion, top only
1. Cut wonton wrappers into 1/2″ wide strips. Heat canola oil in small skillet and cook strips a few at a time until lightly browned. Remove strips, drain well on paper and reserve for garnish. Repeat with remaining strips.
2. Cut pork tenderloin into 1/4″ thick slices, then slice lengthwise to make 1/4″ shreds about 1″ long. Combine pork with marinade ingredients (sesame oil, soy sauce, canola oil, sherry and cornstarch) in small bowl for about an hour while preparing rest of ingredients.
3. Soak wood ears in warm water for 10-15 minutes; slice into long strips (discard any hard, tough spots).
4. Prepare vegetables by cutting into 1/4″ or smaller shreds of uniform size. Shredding is similar to the ‘julienne’ technique. Slice the food into 1″-2″ long strips, and then chop into matchsticks.
5. Stir-fry pork with marinade for about 3 minutes over medium heat, until pork is no longer pink. Remove from skillet.
6. In a stock pot or other large pot combine chicken broth, vegetables, mushrooms, wood ears, pork, vinegar, lemon juice, soy sauce, white and cayenne pepper. Simmer, covered, for about an hour. After simmering, make any adjustments to the “hot” or “sour” by adding either pepper or vinegar (or both). Extra soy sauce can be added to adjust the saltiness.
7. Add cubed tofu and let simmer for 5 minutes.
8. Combine cornstarch and cold water in a bowl, then add to soup. Cook for about 5 minutes until soup is thickened slightly, stirring frequently.
9. Remove from heat; serve with wonton strips and green onion tops for garnish.
Yield: 8 cups
Nutrition (per serving): 166 calories, 58 calories from fat, 6.7g total fat, 14.5mg cholesterol, 332.5mg sodium, 425.8mg potassium, 15.5g carbohydrates, 1.6g fiber, 2.2g sugar, 12.5g protein, 32.5mg calcium, 1.1g saturated fat.
Wood ears can be found in most Asian groceries. They are a dried tree fungus, and have little flavor but add crunchy texture.