Best Mandarin Hot And Sour Pork Soup Recipes

HOT AND SOUR SOUP (酸辣汤)

Steps:

• Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. Slice mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces. Reserve the marinating water from lily flower and shiitake mushrooms, 2 cups in total
• Combine pork, Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 - 15 minutes.
• Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
• Add water or chicken stock, ginger, and green onion into a pot and heat over medium-high heat. If you reserved the marinating liquid from step one, you can add it plus 4 cups water or chicken stock.
• Add rehydrated wood ear mushrooms, shiitake mushrooms, lily flowers, and tofu to the pot. Cook until bringing to a simmer. Add soy sauce and turn to medium-low heat.
• Mix the cornstarch with 1/4 cup of water in a bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup. Stir to thicken the soup.
• Add the pork from step one into the soup, stirring several times to prevent the pork strips from sticking together. Add the salt. Slowly swirl in the beaten egg and stir well. The egg should be scattered and not clotted.
• Remove the pot from stove. Add the vinegar and pepper mixture and stir to mix well.
• Garnish with cilantro and drizzle with sesame oil. Give it a final stir. Taste the soup and add more salt if needed.
• Serve hot.

MANDARIN HOT AND SOUR PORK SOUP

Steps:

• Bring soup stock to a boil, add.
• shredded pork, black mushrooms and wood ears.
• Cook 2-3 minutes.
• Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes.
• Thicken with cornstarch and turn off heat.
• Slowly pour in beaten eggs in a thin stream while stirring.
• Serve immediately.
• Garnish with green onion.
• If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
• Otherwise the egg will be overcooked and spoil the appearance.
• Soup should be quite hot and sour.
• Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.

CHINESE SPICY HOT AND SOUR SOUP

Steps:

• Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
• Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
• Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
• Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

SPICY HOT AND SOUR SOUP WITH PORK

Steps:

• Heat the oil in a large pot over medium-high flame.
• Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
• Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
• Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
• Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
• Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
• If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
• Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
• Add scallions and enjoy!

CHINESE HOT AND SOUR PORK SOUP

Steps:

• Bring stock to a simmer.
• Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
• Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
• Simmer 5 minute.
• Mix cornstarch with 2 tablespoons water and add.
• Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
• Serve with a garnish of chopped scallions.
• NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

HOT AND SOUR PORK SOUP

Steps:

• In small bowl pour enough boiling water over mushrooms to cover. Let stand up to 30 minutes; drain.
• In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt. Bring to a boil. Reduce heat and simmer for 3 minutes or until pork is cooked.
• Add tofu, vinegar and Tabasco sauce.
• Combine cornstarch and water until smooth; add to soup.
• Stir constantly, bring to a boil over medium heat and boil for one minute.

CHINESE HOT AND SOUR PORK SOUP RECIPE - (4.3/5)

Steps:

• 1. Bring chicken stock to simmer 2. Add soy sauce, pork (raw julienned loin or cooked sausage), mushrooms, and chile paste. Simmer 10 minutes 3. Add pepper, vinegar, bamboo shoots, water chestnuts, and tofu. Simmer 5 minutes 4. Add cornstarch and water mixture 5. Bring back to a simmer, and add julienned carrots. 6. Simmer for 5 minutes and add sesame oil. 7. Taste and adjust flavor by addition more vinegar, soy sauce, chile paste, or pump up chicken flavor with a packet or two of Chicken Flavor Burst. 7. Serve with chopped onions and cilantro on top of hot soup.