Chinese Hot and Sour Soup made with silken tofu, tofu skins and Chinese black vinegar. A warming soup that is a meal in itself. #chinese #soup #hotandsour #tofu
8 cups (~1.9 L) of chicken broth
1 inch (2 cm) fresh ginger (peeled and sliced)
1 scallion (chopped)
1/2 cup of tofu skins (about 8-10 small stalks)
350 g (~ 12 oz) silken tofu
120 g (~ 4 oz) bamboo shoots
115 g (~1 cup) shitake mushrooms (sliced)
1 red chili (stem removed, deseeded and finely chopped)
3 tbsp light soy sauce
3 tbsp and 1 tsp cornstarch
5 tbsp water
175 g (~6 oz) pork shoulder
2 eggs (beaten)
1 tsp white pepper powder
2–3 tbsp black vinegar
1 tbsp Shaoxing wine or Sherry
1/2 tsp white granulated sugar
chopped scallions (for garnish)
Chop up the white part of one scallion and set aside.
Peel and thinly slice ginger and set aside.
Wipe shitake mushrooms clean with a damp paper towel then thinly slice.
Remove the stem and seeds from a red chili and finely chop.
Cut pork shoulder into thin and long strips. If you are having trouble with this, put the pork shoulder in the freezer for 10-15 min to stiffen it up.
Marinate pork strips in 1 tbsp Shaoxing wine or Sherry along with 1 tsp of cornstarch, a sprinkling of sea salt and 1/2 tsp of sugar.
If using tofu skins, soak in a bowl of hot water for 10-20 minutes or until it has hydrated and ‘blossoms’.
Drain from water and set aside.
Carefully remove silken tofu from packaging and slice into 1 inch (2 cm) cubes.
Mix 3 tbsp of cornstarch with 5 tbsp of water
In a large pot, bring to boil over high heat chicken broth, sliced ginger and chopped white scallions.
Once at a boil, add tofu skins, silken tofu, bamboo shoots, sliced shitake mushrooms and chopped red chili. Bring to a boil, then reduce heat and simmer for 4 minutes.
Add soy sauce and stir. Cook for a minute or so then add cornstarch mixed with water.
Add marinated pork and cook for 4 minutes on a steady simmer.
Add beaten eggs in slowly, stirring soup as you go. Cook for a minute or so.
Turn off heat and add 1 tsp of white pepper powder dissolved in black vinegar.
Garnish with chopped scallions and serve hot.
Vinegar evaporates at high temperatures, so always add it at the end when the cooking has finished otherwise you won’t get that sour taste. This goes for leftovers as well. If you reheat it, make sure to add some extra vinegar to the soup after it has warmed to your liking.
- Prep Time: 30 minutes
- Cook Time: 15
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Keywords: Chinese, soup, Hot and Sour Soup, tofu, silken tofu, shitake mushrooms, ginger, scallions, soy sauce, Chinese black vinegar, chili, white pepper, pork, pork shoulder, recipe, chicken broth