Hot and Sour Soup (Betty Foo's Recipe, Hunan Restaurant) Recipe #379199
This is the recipe as taught in the Main Line School Night class on Regional Chineses Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore PA.
Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they have as a specialty. This recipe is authentic to the region, both because Betty is from the region and based on review of Chinese regional cookbooks. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably.
One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb!
30 min | 25 min prep
SERVES 4 -6
- 1/2 cup dried lily buds (day lilies)
- 1/2 cup dried wood ear mushrooms
- 1/2 cup firm tofu, julienned (this will usually be 1 block or cake of tofu)
- 3/4 cup pork, finely julienned (comments for vegetaring alternative)
- 2 eggs, lightly beaten
- 1/2 cup bamboo shoot, julienned (canned or fresh)
- 2 tablespoons cornstarch
- 1/2 cup water
- 5 ounces white vinegar
- 1/2 teaspoon sugar
- 5 ounces soy sauce (see comments)
- 1 teaspoon salt
- 1/4 teaspoon garlic powder (see comments)
- 1 teaspoon cayenne pepper, ground
- 1 teaspoon white pepper, ground
- 6 cups chicken broth (see comments)
- 2 tablespoons scallions, finely chopped
- 2 tablespoons gingerroot, finely chopped
- 1 teaspoon sesame oil (optional)
- Clean the dried day lilies, soak them in warm water for about 20 minutes.
- Cut off the hard, tough tipof the stem and then cut the day lilies in half.
- Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces.
- Bring the chicken broth to a boil and then add the pork (or vegetarian alternative -- see below), skimming the surface of any fat.
- Cook the pork for 3-4 minutes, until the broth comes to a boil again.
- Add the tofu, mushroom pieces, bamboo shoots, and day lilies.
- Let the pot return to a boil, then reduce heat to maintain a low boil.
- Add the soy suace, spices, vinegar, salt and sugar.
- Taste the soup, adjusting the vinegar (you may need up to another ounce) for the "sour" and salt for balance.
- Mix the corn starch and water to create a paste for thickening.
- Add the cornstarch mixture slowly, stirring constantly.
- Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg.
- Turn off the heat.
- Presentation -- ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil.
- Comments on ingredients & substituions:.
- Dried lily pods and wood ears (also called "tree ears" or "fungus") available in most oriental markets.
- Tree ears may be labeled "Hu Bei".
- Pork -- For vegetarian alternative, replace pork with shiitake mushrooms or other flavorful alternatives (e.g., portobellos).
- Soy sauce -- Recipe uses regular soy sauce -- if using a "lite soy" variety, you may have to adjust the amount of salt to taste.
- Vinegar -- the vinegar is the essence of the "sour" aspect of this soup, and distilled white vinegar gives you the highest acidity; rice vinegars, wine vinegars, apple cider vinegars, etc, will either be too dilute and not provide the required "kick" or add extraneous flavors.
- Garlic -- garlic powder is preferred in this recipe, but if you choose to use cloves, leave them whole, add them only to flavor the chicken broth and remove them before adding other ingredients.
- Sesame oil -- adds a shimmer and smoky flavor to the final product.
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5 stars