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Hot and Sour Soup
Hot and Sour Soup is a traditional Chinese recipe for a mushroom and pork soup flavoured with red wine vinegar. The full recipe is presented here and I hope you enjoy this classic Chinese version of Hot and Sour Soup.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Wild FoodPork RecipesChina Recipes
This is a rather wonderful Chinese dish that may take a little while to prepare, but the results are definitely worth it! Note that there are a number of specialist ingredients used. These can all be found in a Chinese supermarket and all are now also available from various stores on the internet.
Ingredients:
2 large dried mushrooms
6
Tree Ear/Jew's Ear Mushrooms
8 dried tiger lily buds
1 tbsp groundnut oil
50g pork, finely shredded
1 tbsp light soy sauce
large handful of bamboo shoots, finely shredded
1.2 l chicken stock
salt
3 tbsp good red wine vinegar
1 tsp dark soy sauce
1½ slabs fresh white bean curd
2 eggs, lightly beaten
1 tbsp sesame oil
1 tsp freshly-milled
black pepper
8
spring onions
large handful of fresh
coriander roughly chopped
Method:
Place the mushrooms, tree ears and tiger lily buds in a large bowl and cover with boiling water. Allow to steep for half an hour then lift out the softened pieces and drain. Remove the stems of the mushrooms and chop into very thin slices. Shred the tiger lily and discard any hard stems.
Place a wok over high heat and add the groundnut oil. Fry the pork in this and when done add the light soy sauce followed by the mushrooms, tree ears, lily buds and bamboo shoots. Stir for a minute to fry then add the stock and the dark soy sauce the vinegar and a little salt to season. Bring this mixture to the boil.
Meanwhile, slice the bean curd, trim and finely slice the spring onions. Drop the bean curd into the broth, bring back to the boil then turn the heat off after 30 seconds. Add the sesame oil and pepper, stir quite vigourously then pour in the beaten egg as a steady stream (it's easiest to do this using a jug). Add the spring onions, scatter the coriander on top and serve immediately.
