Tyler Florence Hot and Sour Soup

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4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 150.9

Total Fat: 7.8 g
Cholesterol: 23.1 mg
Sodium: 705.4 mg
Total Carbs: 13.0 g
Dietary Fiber: 3.5 g
Protein: 9.3 g

View full nutritional breakdown of Tyler Florence Hot and Sour Soup calories by ingredient

Introduction

This homemade hot and sour soup wont disappoint you. Making the stock fresh adds to the texture and enjoyment, but canned broth will do. Keep some hot chili oil and lemon on hand to adjust heat and sourness. This homemade hot and sour soup wont disappoint you. Making the stock fresh adds to the texture and enjoyment, but canned broth will do. Keep some hot chili oil and lemon on hand to adjust heat and sourness.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 8

Ingredients

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears (Shitake will do also)

2 tablespoons canola oil (can use sesame oil)

1-inch piece fresh ginger, peeled and grated

1 tablespoon red chile paste, such as sambal oelek

1/2 cup canned bamboo shoots, sliced

1/4 pound barbecued pork, shredded

1/4 cup soy sauce

1/4 cup rice vinegar

1 teaspoon salt (with broth/soy i omitted this)

1 teaspoon ground white pepper

1/2 tsp sugar

2 quarts Chinese Chicken Stock, (canned works, fresh is better)

1/2 square firm tofu, drained and sliced in 1/4-inch strips

3 tablespoons cornstarch mixed with 1/4 cup water (use more if desired thickness isnt reached)

1 large egg, lightly beaten

Chopped green onions and cilantro leaves, for garnish

Directions

Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.

Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Serving Size: 6-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user THEBIGPUN.