This hot and sour soup recipe is a classic Sichuan soup with tofu, egg and mushroom. Taste even better than Restaurant. Perfect for winter season.
The weather in Sydney starts to change recently to become colder. I’m not even step outside of the house, and I could feel how cold it is. Couldn’t imagine how it is for Dydy, that he has to walk from his office to train station, and from train station to home. He might be freezing out there.
That’s why since last week, I tried to make something warm for dinner like soup. I made spicy carrot peanut soup few weeks back, which Dydy love so much. The carrot and peanut soup is a combination of Western classic carrot soup and asian twist with adding peanuts. It tastes different and delicious. You should try it if you love carrot soup.
Today, I decided to make the classic Sichuan hot and sour soup. This hot and sour soup is parent’s favourite soup. Whenever we went to Chinese restaurant, my parent will always order this hot and sour soup. After I cooked this soup, the first thing I do is sending this picture to my parents, teasing them that their daughter can make their favourite soup now.
It’s ridiculously easy to make at home, just like a normal Chinese soup. The main secret in this soup is only Black Vinegar and dry chilli. Add all ingredients in the saucepan, bring it to boil, add the seasonings, and finally, adding the eggs. It is important to keep stirring the soup on one hand, while slowly pouring the lightly beaten egg on another hand, so that it forms an egg ribbon. You have to stir it fast enough so that the eggs doesn’t clump. Easy peasy.
Original hot and sour soup will have pork or chicken in the soup. However, today, I’m making a vegetarian version, without any pork or chicken. To substitute the protein, I added more tofu and shredded carrot. If you want to make the non-vegetarian version, feel free to add sliced pork loin and substitute vegetable stock with chicken stock.
- 1 medium carrot, shredded
- 150g tofu, cut into long pieces
- 3 shiitake mushroom, soaked in water for 30 mins and cut into long pieces
- ½ teaspoon ginger garlic paste
- 4 cups chicken stock (substitute with vegetable stock for veg )
- 50g pork loin (ignore for vegetarian)
- 1 egg, lightly beaten
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 1 dried chilli, remove the seeds, and sliced thinly
- 3 tablespoon black vinegar
- ¼ teaspoon black pepper
- spring onions, for toppings
- 1 teaspoon oil
- salt to taste
- 2 tablespoon corn starch
- 4 tablespoon water
- Heat oil in a pan, add ginger garlic paste, and fry until aromatic.
- Add carrot and mushroom, Fry for few mins until soft
- Add vegetable stock, and bring to boil.
- Add tofu, soy sauce, dried chilli, sesame oil, black vinegar and black pepper and salt. Reduce the heat, and let it simmer for 5 to 10 mins.
- Combine corn starch and water in a small bowl. Set aside.
- Slowly with one hand, stir the soup in a circular motion while gently pouring the corn starch mixture on another hand. This will thicken the soup.
- Keep the soup simmering, continue stirring the soup in a circular motion with one hand, while pouring the egg on another hand.
- Bring to boil and ready to be serve. Topped with spring onion.