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Hot and Sour Soup Recipe

Name: Hot and Sour Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: ; 1 1/2 teaspoons ground white pepper; 1 large egg; 1 onion, split in half; 1 ounce dried day lilies; 1 ounce dried wood-ear mushrooms; 1 pound chicken carcasses, roughly chopped; 1 pound chicken feet; 1 tablespoon light soy sauce; 1 tablespoon toasted sesame oil; 1/2 teaspoon cornstarch; 1/4 cup Chinkiang vinegar; 1/4 cup picked fresh cilantro leaves; 1/4 cup thinly sliced scallions; 2 teaspoons cornstarch; 2-inch knob ginger, sliced; 4 cloves garlic, smashed with the side of a knife; 4 ounces Jinhua ham; 6 ounces extra firm tofu, cut into thin matchsticks; 6 ounces trimmed pork shoulder or loin, cut into 2-inch long slivers; 6 scallions, roughly chopped; For the Broth:; For the Garnish; Kosher salt; To Serve

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

For the Broth:

1 pound chicken feet

1 pound chicken carcasses, roughly chopped

4 ounces Jinhua ham

2-inch knob ginger, sliced

4 cloves garlic, smashed with the side of a knife

1 onion, split in half

6 scallions, roughly chopped

2 teaspoons cornstarch

1 tablespoon light soy sauce

1 tablespoon toasted sesame oil

Kosher salt

For the Garnish

1 ounce dried wood-ear mushrooms

1 ounce dried day lilies

6 ounces extra firm tofu, cut into thin matchsticks

6 ounces trimmed pork shoulder or loin, cut into 2-inch long slivers

1 large egg

1/2 teaspoon cornstarch

To Serve

1 1/2 teaspoons ground white pepper

1/4 cup Chinkiang vinegar

1/4 cup thinly sliced scallions

1/4 cup picked fresh cilantro leaves

Directions

Combine chicken feet, chicken bones, and ham in a large stockpot. Cover with cold water. Bring to a boil over high heat. Drain bones in sink, then rinse under cold running water. Return to pot, add ginger, garlic, onion, and 6 scallions. Cover with water, bring to a boil over high heat, reduce to a bare simmer, and cook for 1 hour, skimming off scum and fat occasionally. Pour through a fine mesh strainer into a large pot. Discard solids. You should have about 1 1/2 quarts broth. If not, reduce to 1 1/2 quarts. Combine 2 teaspoons cornstarch with 2 teaspoons water in a small bowl and mix with a fork. Add to broth. Add soy sauce and sesame oil. Bring to a boil, season to taste with salt and pepper, and keep warm.

While broth simmers, place wood-ears and day lilies in separate bowls and cover with warm water. Let soak at least half an hour. Drain carefully, then thinly slice wood-ears and cut day lilies crosswise into 2-inch pieces. When broth is ready, add sliced wood-ears, day lilies, tofu, and pork. Beat together egg with 1/2 teaspoon cornstarch. Bring broth to a boil, reduce to a bare simmer, and slowly pour the egg into the broth in a thin steady stream. Let egg set for 15 seconds, then stir gently to incorporate. Season soup to taste with salt if necessary.

Just before serving, stir in white pepper and vinegar. Drizzle with sesame oil and sprinkle with scallions and cilantro. Serve immediately, passing more white pepper, vinegar, and sesame oil at the table to adjust for taste.