Recipe: Yummy Authentic hot and sour soup

Authentic hot and sour soup. Hot and sour soups are made in a variety of blends, featuring an array of ingredients that make it challenging to pinpoint the exact list of what creates the exotic, savory balance of hot and sour. For these two opposing qualities, vinegar (for sour) and white pepper (for hot) are mostly responsible. Authentic Hot and Sour Soup (酸辣汤) Chinese restaurant-style hot and sour soup made easy!

Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce (adding more according to desired level of heat), and pepper. Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. You can cook Authentic hot and sour soup using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Authentic hot and sour soup

1. It's 1 of tofu.
2. It's 1 of carrot.
3. Prepare 8 of mushroom.
4. Prepare 200 grams of pork belly or minced pork.
5. You need 2 of eggs.
6. It's of White pepper.
7. Prepare of Sriracha or chili 🌶.
8. It's 25 gram of Soy sauce.
9. Prepare of Cooking wine (optional).
10. You need of Sesame oil.
11. It's of Vinegar.

White pepper gives the soup its signature heat, and the vinegar levels can be adjusted according to how sour you like your hot and sour soup. Keep the soup simmering (it should be bubbling before you add the egg, or the soup will turn cloudy when the egg is added), and begin stirring in a circular motion with your ladle once again. Dissolve the cornstarch in the water and stir until smooth. Let the pot return to a boil, then reduce heat to maintain a low boil.

Authentic hot and sour soup instructions

1. Shred carrot, mushroom, and pork belly.
2. Stir fry the pork belly untill the surface is cooked on medium heat. Add carrot in the pan.
3. Stir fry till the color of carrot turns into a bit transparent. Add mushroom..
4. Turn the stove up to high heat and stir fry for 30 seconds. Add soy sauce along the pan. Then add cooing wine (optional). Stir fry for 30 seconds.
5. Add 1 liter of boiled water then turn to medium heat.
6. Shred tofu. Starting from slicing it. Knock them down like dominoes then shred the tofu..
7. Mix one tablespoon of potato powder with cold water. Add the starch water into the soup. Don’t put it all in once. Stop when you like the thickness of the soup..
8. Wait until the soup is boiling again then add tofu in. It’s important not to stir at this point. Just gently push the tofu a bit to ensure it’s covered by the soup.
9. Mix 2 eggs with a pinch of salt and some sesame oil.
10. Wait till the soup is boiled again, turn down to low heat. Pour the egg with chopsticks or spoon to slow down the process. Move around to make sure every section is covered by egg..
11. Wait until it’s boiled again then add Shiracha (optional),white pepper and vinegar. It’s better with Asian black vinegar, but red wine vinegar works as well. Turn off the heat in 10 seconds..
12. Serve with coriander and some sesame oil. voilà ❤️ you can service as a soup dish with dinner or Gyoza. Adding water dumpling in the soup is also an authentic way of serving hot and sour soup..

Add the soy sauce, spices, vinegar, salt and sugar. Taste the soup, adjusting the vinegar (you may need to modify up or down by an ounce) for the "sour" and salt for balance. Mix the corn starch and water to create a paste for thickening. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Add tofu, bamboo shoots, vinegar, and white pepper.