Recipe: Sichuan Hot and Sour Soup

Serves 4

Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening.

Ingredients:

1cup rehydrated, sliced wood ear mushrooms
1 quart chicken stock
1 tsp minced ginger
1 hot chili pepper (sliced if you want heat, leave whole for mild heat)
3/4 lb boneless, skinless chkn thighs thinly sliced
1/2 cup sliced bamboo shoots
1/8 cup soy sauce-1/4 cup
splash shao hsing wine
1/8 cup rice vinegar
14 oz. extra firm, sliced tofu
1 egg
healthy pinch crushed sichuan peppercorns
up to 3/4 Tbps chili favored sesame oil
1/4 tsp cayenne
2 tsp cornstarch mixed with 1 tsp water

Method:

This is what wood ear mushroom looks like … if you are using dried, soak in hot water for thirty minutes before slicing.

Add chicken stock to a large pot. Then begin adding the ingredients, one on top of the other.

First my favorite, minced ginger.

Then, the hot pepper. I wish I had cut it up to make things spicier

The chicken slices … you could use leftover chicken, too.

Toss in some bamboo shoots for crunchy texture.

And wood ear mushrooms for wonderful flavor.

Then add in soy sauce.

And Shaohsing wine…

And rice vinegar…

And tofu!

Bring to a simmer. Add beaten eggs while stirring the soup. This will make shredded lines of egg throughout the soup.

For a finishing touch, add peppercorns,

and cornstarch mixture.

Drizzle with some hot chili oil.

And, if it is still not hot enough, add some cayenne.

Garnish with sliced green onion and serve with a paper fan.

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Comments

  1. I have tons of leftover pork loin from my booth at the fair and think I’ll substitute some of that for the chicken, some canned mushrooms for the nice fancy ones you used, and am leaving out the bamboo shoots because no one but me will eat them. Hot and sour soup is the first thing I have at Chinese buffets and hope I can approximate your recipe with what I have on hand. I’ll let you know how it turns out! These are always such fun excursions with you!

  2. This looks wonderful! Just curious because they didn’t make the ingredients list… how much of the mushrooms do you use? In the picture where you’re adding them to the soup it looks like 1 cup. Also – can the water left over from soaking the mushrooms be used in the soup in place of some of the chicken stock? Thanks :)

    • Sasha Martin says:

      Hi Anna!
      Yes, you are right on both accounts – 1 cup and the broth can be used :) Enjoy and good luck!
      Sasha

      • Thank you! I made all the dishes from your Chinese menu on Saturday for supper and it all tasted so yummy. The photos you include are really helpful – ‘Aha! So that’s what it’s supposed to look like!” and really easy to follow. I started following your blog a couple of weeks ago and I love it! I’m looking forward to the rest of your global adventure. Thank you for sharing it.

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