Hot and Sour Soup - A Chinese Takeout "Standard"

Method16 steps

1. 1

   Step 1: Mix the finely julienned pork shoulder (4 oz) with 1 tbsp marinade water until the water is absorbed. Mix in the marinade’s pinch of salt (1 pinch), 2 tsp vegetable oil and 1 tsp cornstarch. Cover and refrigerate while preparing the remaining ingredients.

   Uses 4 oz pork shoulder, finely julienned · 1 tbsp water for the pork marinade · 1 pinch salt for the pork marinade · 2 tsp vegetable oil for the pork marinade · 1 tsp cornstarch for the pork marinade

2. 2

   Step 2: If using the dried red chilies, cut them in half, discard the seeds and mince them. Set them aside.

   Uses 1–2 dried red chili peppers, optional

3. 3

   Step 3: In three separate bowls, soak the dried lily flowers (0.3 oz), wood ears and shiitake mushrooms in 1 cup water each for 1–2 hours, until fully hydrated. Check from 1 hour. Hot water can soften them more quickly; proceed once they are fully softened.

   Rehydrate the dried ingredients · 60 minUses 0.3 oz dried lily flowers · 0.3 oz dried wood ear mushrooms · 0.3 oz dried shiitake mushrooms · 3 cups water for soaking, divided into three separate 1-cup bowls

4. 4

   Step 4: Drain the hydrated ingredients. Thinly slice the shiitake mushrooms and roughly chop the wood ears. Trim the tough ends from the lily flowers and cut the flowers in half.

   Uses Hydrated lily flowers, wood ears and shiitake mushrooms, drained

5. 5

   Step 5: Cut both kinds of tofu into pieces about 2 inches long and ¼ inch thick. Julienne the bamboo shoots (4 oz), beat the egg (1) in a small bowl, and wash and finely chop the scallion (1). Keep the beaten egg refrigerated until needed.

   Uses 3 oz spiced dry tofu · 4 oz fresh firm tofu · 4 oz bamboo shoots · 1 large egg · 1 scallion

6. 6

   Step 6: Bring all 8 cups chicken stock to a boil in a wok or pot. If the marinated pork has clumped, mix in the separate optional 1 tbsp loosening water before adding it to the soup.

   Uses 8 cups low-sodium chicken stock · Refrigerated marinated pork · 1 tbsp additional water, only if needed to loosen the marinated pork

7. 7

   Step 7: Stir the marinated pork into the boiling stock, quickly breaking up clumps. Bring the soup back to a simmer and skim any foam with a fine-meshed strainer. Keep simmering through the following additions until the pork is cooked through; it must reach at least 63°C/145°F with a three-minute hold before serving.

   Uses Boiling chicken stock and loosened marinated pork

   
8. 8

   Step 8: Stir in the soup’s salt (½ tsp), sugar (¼ tsp), prepared optional chili, 1–2 tsp white pepper to taste, dark soy sauce (2 tsp), light soy sauce (1 tbsp) and sesame oil (1 tsp).

   Uses Simmering chicken stock with pork · ½ tsp salt for the soup, or to taste · ¼ tsp sugar · Prepared optional minced dried chilies · 1–2 tsp freshly ground white pepper, or to taste · 2 tsp dark soy sauce · 1 tbsp light soy sauce · 1 tsp sesame oil

9. 9

   Step 9: Add the drained, prepared lily flowers, wood ears and shiitake mushrooms, together with the julienned bamboo shoots. Bring the soup back to a simmer.

   Uses Seasoned pork soup · Prepared drained lily flowers and mushrooms · Julienned bamboo shoots

10. 10

    Step 10: Gently stir in both prepared tofu varieties and ⅓–½ cup distilled white vinegar to taste. Continue heating until the soup is simmering again.

    Uses Simmering soup with pork and prepared vegetables · Prepared spiced dry tofu and fresh firm tofu · ⅓–½ cup distilled white vinegar, to taste

    
11. 11

    Step 11: In a separate bowl, mix the slurry’s ⅓ cup cornstarch with ¼ cup water until smooth. Stir it again immediately before pouring, because cornstarch settles.

    Uses ⅓ cup cornstarch for the soup slurry · ¼ cup water for the soup slurry

12. 12

    Step 12: With the soup simmering, stir steadily in a circular motion to create a gentle whirlpool. Slowly drizzle in about three quarters of the prepared slurry while stirring. Continue stirring until the soup returns to a simmer.

    Uses Simmering pork, tofu and vegetable soup · About three quarters of the smooth cornstarch slurry

    
13. 13

    Step 13: Check the thickness: the soup should coat a spoon or ladle. If you want it thicker, re-stir and add the remaining slurry, then simmer and stir until thickened. Leave any unneeded slurry aside.

    Uses Soup thickened with the initial slurry draw · Remaining quarter of the slurry, only if needed

    
14. 14

    Step 14: Taste the thickened soup. Add the optional extra white pepper if you prefer more heat, or the optional extra distilled white vinegar if you prefer more sourness.

    Uses Soup at the chosen thickness · Additional white pepper to taste, optional · Additional distilled white vinegar to taste, optional

15. 15

    Step 15: Keep the soup visibly bubbling at a simmer. Stir slowly in a circle and gradually drizzle in the beaten egg to form fine ribbons rather than clumps. Continue heating until the egg ribbons are set and the soup reaches at least 71°C/160°F; confirm the pork is cooked through before serving.

    Uses Simmering seasoned soup · Beaten egg

16. 16

    Step 16: Ladle the finished hot and sour soup into six servings and garnish with the prepared chopped scallion. Serve hot.

    Uses Finished hot and sour soup · Prepared chopped scallion