Hot and Sour Soup酸辣汤suān là tāng

The classic Chinese dish, when done it properly, can be awesomely delicious and nutritious. The sourness and hotness, coming from vinegar and spice, stimulates our palate while good-quality stock adds the richness and depth to this very flavorful and comforting dish.

Serve 4-6

• 3 cups              chicken stock
• 2 tablespoons of cornstarch and 2 tablespoons of water to be mixed together for water starch
• 50g                        ham or  pork loin, thinly sliced
• ¼ cup                    dried wood ears mushroom木耳, rehydrated and roughly chopped
• ¼ cup                    dried shiitake mushrooms香菇, rehydrated and thinly sliced
• 50g                      firm tofu, thinly sliced
• 1/4 teaspoon       salt
• 1/2 teaspoon      white sugar
• 1/2 teaspoon          dark soy sauce
• 1/2  tablespoon       light or soy sauce
• 1/2 teaspoon           sesame oil
• 1 egg, beaten
• 2 tablespoons    Chinkiang vinegar 镇江香醋
• 1/2 teaspoon          white peppercorn powder
• 1 tablespoon     green onions, minced, for garnish, optional

Method

1. Soak dried wood ear mushroom and dried shiitake mushroom in warm water for 60 minutes till hydrated and soften. Drain and cut them into thin slices.
2. Mix 2 tablespoons of corn starch with an equal amount of water and use a spoon to stir until completely dissolved.
3. Slice the ham or pork loin into small strips. Slice the  Tofu.
4. Bring the chicken stock to a boil in a pot and add sliced pork loin. Stir to ensure the slices are not clumped together. Add sliced wood ears, shiitake mushrooms, and Tofu and bring it to a boil and cook over medium heat for 5 minutes.
5. Now let’s season the soup. Add into 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of dark soy sauce,1/2 tablespoon of light soy sauce and 1/2 teaspoon of sesame oil. Stir and mix well.
6. Next step is ‘thicken the soup”. Turn to low-medium heat. This step needs a bit attention and technique. Use a spoon to remix your water starch (as indicated in step 2) in the bowl so it’s well combined. Use your soup ladle or spatula and stir the simmering soup at the center of the pot in a steady and circular motion to make a whirlpool while slowly pouring the water starch in a thin stream. This prevents the corn starch from clumping. Stop when you are about ¾ of the way done with your water starch to check the consistency of the soup. It should be thick enough to coat your spatula or ladle. Add the rest if needed.
   

   
7. Keep the soup simmering and use the same technique with the beaten eggs and again, make sure the motion is fast enough so it will result in the beautiful swirls or egg “flowers” 蛋花instead of end up egg clumps.

8. Add 2 tablespoons of Chinkiang vinegar and 1/2 teaspoon of white peppercorn powder. Garnish with minced green onions and serve.