Hot and sour soup (酸辣湯 suān là tāng) is known for its bold flavours and comforting warmth. The name itself highlights its two defining taste profiles: “suān” meaning sour and “là” meaning spicy. This dish is a popular dish in many Chinese restaurants, with each region and restaurant having its own twist, reflecting local ingredients and preferences.
The dish’s versatility and simplicity have made it a popular choice for home cooking. Traditionally, hot and sour soup was considered a “leftover dish”, where leftover meat and vegetables were combined to create the soup. Today, hot and sour soup is cherished not only for its rich flavours but also for its nourishing qualities. With ingredients like black fungus, bamboo shoots, and tofu, the dish is both nutritious and satisfying. It is often served as a warming appetiser, especially during colder months.
Ingredients
- Pork adds protein and richness to the soup. The pork is thinly julienned to ensure the pork cooks quickly and evenly. For this dish, pork tenderloin is ideal but if you prefer a bit more fat, pork shoulder (with fat trimmed off) can also work.
- Marinade for pork:
- Cooking wine helps tenderises the pork and remove any gamey smell. Shaoxing wine is a common choice.
- Salt and white pepper is used to season the pork.
- Corn starch creates a light coating on the pork, keeping it tender and silky when cooked.
- Vegetable oil prevents the pork from sticking together during cooking.
- Vegetable oil is used for stir-frying the pork.
Vegetables and additional ingredients:
- Classic tofu adds a soft texture to the soup. Compared to firm tofu, it provides a smoother texture and still holds its shape well during cooking. Different types of tofu can be used based on personal preferences.
- Black fungus provides a chewy texture and add contrast to the soup.
- Shiitake mushrooms bring umami and depth to the broth. Dried shiitake has a stronger flavour than fresh mushroom and they are interchangeable based on your preferences.
- Bamboo shoots delivers a crisp texture and light sweetness, complementing the tofu and mushrooms.
- Egg is beaten and used to create delicate egg ribbons, adding richness and visual appeal to the soup.
Soup base:
- Water and chicken powder forms the base of the soup. If preferred, chicken broth can be used instead of water for a richer base.
- Corn starch thickens the soup, creating a smooth, velvety consistency that coats the ingredients.
Sauce for soup base:
- Soy sauce provides saltiness and umami, balancing the sour and spicy flavours. ****
- Dark soy sauce adds colour and a richer and deeper flavour to the broth.
- Ground white pepper is the key to the “hot” aspect of the soup, providing a sharp, peppery heat.
- Salt adds extra saltiness to the soup and can be adjusted by personal preferences.
- Sugar lightly balances the acidity and heat, enhancing the overall flavour profile.
Toppings
- Rice vinegar is the “sour” component, critical for the bright flavour characteristic of the dish. Authentic Sichuan hot and sour soup often uses Baoning vinegar for a more complex and mellow acidity.
- Sesame oil is added as a finishing touch that adds a nutty aroma.
- green onion or coriander is added as garnish.
Steps
- Prepare Ingredients:
- Soak black fungus and mushroom.
- Julienne pork. Marinade pork with some cooking wine, salt and white pepper and mix well. Add corn starch and mix until all coated, then add vegetable oil and sit for 10 minutes.
- Julienne the black fungus, mushroom, bamboo shoot and tofu.
- Stir-fry Pork:
- Heat oil in a wok with high heat.
- Add pork and toss until colour turned and take it out.
- Prepare Base:
- Add water with chicken powder and wait until boiling.
- Add white pepper, soy sauce, dark soy sauce, salt, sugar for seasoning.
- Stir in black fungus, mushroom and bamboo shoots.
- Simmer for 5 minutes with lid covered until they are cooked.
- Add in the pork and tofu and cook for another 1-2 minutes.
- Thicken the Soup:
- Turn to low heat after soup boiled and gradually stir in the corn starch water mix slurry to thicken.
- Create Egg Ribbons:
- Drizzle beaten egg slowly into the soup while stirring gently.
- Add Vinegar:
- Turn off heat and add the vinegar and mix well and adjust according to personal preference.
- Finish:
- Remove from heat, stir in sesame oil, and garnish with green onions or coriander. Serve hot!
Hot and Sour Soup
Ingredients
- 100 g pork tenderloin julienned
Marinade for pork
- 1 tbsp cooking wine
- salt to taste
- white pepper to taste
- 1 tsp corn starch
- 1 tsp vegetable oil
Cooking
- 1 tbsp vegetable oil
- 150 g classic tofu julienned
- 10 g dry black fungus julienned
- 2 shiitake mushrooms sliced
- 50 g bamboo shoots julienned
- 1 egg beaten
- 1 litre water
- 1 tsp chicken powder
- 2 tbsp corn starch mixed with 2 tbsp water
Sauce for Soup Base
- 1 tbsp soy sauce
- 0.5 tbsp dark soy sauce
- 1 tsp ground white pepper
- 0.25 tsp salt
- 1 tsp sugar
Toppings
- 3 tbsp rice vinegar
- 1 tsp sesame oil
- scallions or coriander to taste
Instructions
- Soak black fungus and mushroom if using dry ingredients.10 g dry black fungus, 2 shiitake mushrooms
- Julienne pork and Marinade pork with some cooking wine, salt, pepper and mix well. Add cornstarch and mix until all coated. then add vegetable oil and sit for 10 minutes.100 g pork tenderloin, 1 tbsp cooking wine, salt, white pepper, 1 tsp corn starch, 1 tsp vegetable oil
- Julienne the black fungus, mushroom, bamboo shoot and tofu.10 g dry black fungus, 2 shiitake mushrooms, 50 g bamboo shoots, 150 g classic tofu
- Heat oil in a pot (around 1 tbsp) in high heat. Add pork and toss until colour turned and take it out.1 tbsp vegetable oil, 100 g pork tenderloin
- Add water with chicken powder and wait until boiling. Add white pepper, soy sauce, dark soy sauce, salt, sugar for seasoning.1 litre water, 1 tsp chicken powder, 1 tbsp soy sauce, 0.5 tbsp dark soy sauce, 1 tsp ground white pepper, 0.25 tsp salt, 1 tsp sugar
- Stir in black fungus, mushroom, and bamboo shoots and simmer in medium heat for 5 minutes with lid covered until they are cooked. Add in the pork and tofu and cook for another 1-2 minutes.100 g pork tenderloin, 10 g dry black fungus, 2 shiitake mushrooms, 50 g bamboo shoots, 150 g classic tofu
- Turn to low heat after soup boiled and gradually stir in the corn starch water mix slurry to thicken.2 tbsp corn starch
- Drizzle beaten egg slowly into the soup while stirring gently.1 egg
- Turn off heat and add the vinegar and mix well and adjust according to personal preference.3 tbsp rice vinegar
- Remove from heat, stir in sesame oil, and garnish with scallions or coriander. Serve hot!1 tsp sesame oil, scallions or coriander
