Saturday, July 11, 2020

Recipe: Hot & Sour Soup

Cooking Time: 1 hour
Yield: 8 entree servings
  • 12 cups of chicken stock
  • 12 peppercorns, whole
  • 8 cloves of garlic
  • 1/2 yellow onion, quartered
  • 1 tbsp chili garlic sauce (mild-med heat result) or 1 tbsp sriracha (med-hot result)
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar (for sweet sour flavor) or 1/2 cup white vinegar (for tangy sour flavor)
  • 1 tsp ground white pepper
  • 1/4 tsp sugar
  • 1 cup (can) of bamboo shoots, sliced
  • 1 chicken breast (6-8 oz.)
  • 1 lb. firm tofu
  • 2 tbsp. vegetable oil
  • 2 large eggs
  • Sliced green onions for garnish

  1. Add dried shiitake mushrooms to a 10” glass or ceramic bowl. Pour 2 cups of boiling water over them and allow to soak for 30 min.
  2. While the mushrooms soak, pour 12 cups of chicken stock into a large stock pot. (Pro-tip: I use 12 cups water + 1/4 cup “Better Than Bullion.”) Bring to a boil over high heat.
  3. Once boiling, add the peppercorns, garlic, and onion to the stock and reduce heat to medium high. You can either add them loose and use a mesh sieve to get them out later, or make a little sachet out of cheesecloth to pull them out in one go. Boil for 20 minutes.
  4. Prep your liquid flavor base by adding the chili garlic sauce/sriracha, soy sauce, vinegar, white pepper, and sugar into a small bowl.
  5. Wrap the tofu with a tea towel or a couple paper towels. Press the moisture out of the tofu with a dutch oven pot or plate. Cut the tofu into 2” x 1/2” strips. Set aside.
  6. Cut the chicken breast into flat stir fry medallions by first cutting the breast lengthwise into 2 in. strips, then crosswise into very thin 1/4 in. pieces. Set aside.
  7. Using a clean knife and cutting board, cut the bamboo shoots into matchsticks.
  8. When finished soaking, press the shiitake mushrooms dry. Remove the stem, then cut the mushrooms into thin matchstick strips.
  9. Remove the loose ingredients from the stock by straining through a sieve or pulling out the sachet. Turn off heat.
  10. In a dutch oven or heavy bottomed pot, heat oil (medium high heat). Cook chicken til no longer pink, then remove chicken onto a plate. Set aside.
  11. Add the bamboo shoots and liquid flavor base to the hot dutch oven pot. Bring to a boil, then pour in the stock from the other pot.
  12. Add the tofu, mushroom matchsticks and cooked chicken to the dutch oven. Bring to a boil over high heat. Once boiling, cover, then reduce heat to medium low. Simmer for 10 minutes.
  13. In a measuring cup with a spout, crack 2 eggs and beat lightly.
  14. Uncover the soup and turn off the heat. Stir the soup clockwise slowly to create a vortex. Slowly pour the eggs in a steady stream into the vortex as you stir. Serve.