Hot & Sour Soup Recipe & Video - Seonkyoung Longest (2024)

Ingredients

Scale

• 4 – 6 dried shiitake mushrooms
• 1 oz dried black fungus (wood ear mushrooms)

For the Pork

• 2 oz lean pork, cut into thin strips
• 1/2 tsp shaoxing wine or water
• 1/2 tsp soys sauce
• 1/2 tsp cornstarch
• 1/4 tsp white pepper

For Soup

• 5 cups chicken stock
• 1/4 cup soy sauce
• 1/4 cup white vinegar or Chinese black vinegar
• 1/4 tspdark soy sauce, optional
• 1 tsp white pepper
• 3 Tbs cornstarch
• 1/2 tsp white pepper
• 1/4 tsp sugar
• 1 tsp grated ginger
• 2 oz carrot, julienne
• 4 oz bamboo shoot, julienne
• 2 eggs, beaten
• 8 zo silken tofu, remove outer skin and cut into strips
  

Garnish

• Chopped green onion / cilantro
• Sesame oil

Cook ModePrevent your screen from going dark

1. Soak dried mushrooms in warm water for 20 minutes or until soften. Cut into thin strips and set aside.
   
2. Combine all ingredients for pork and set aside.
   
3. Bring chicken stock to a boil. While waiting sock to boil, combine soy sauce, vinegar, cornstarch, white pepper and sugar in a mixinb bowl until cornstarch and sugar has dissolved. (If you don’t care for sour taste much, add only half amount of vinegar and add 1 Tablespoon at a time to your taste.)
   
4. When stock is boiling, add prepared mushrooms, carrot, bamboo shoot and pork. Stir quickly before pork is become a big chunk.
   
5. Bring back to boil and add soy sauce mixture while stirring soup. (Make sure stir soy sauce mixture before adding, because cornstarch is sunk down on bottom of bowl.)
   
6. Bring back soup to boil once again, pour beaten eggs with a circling motion. Trying to make sure eggs have as much spaces from each others as possible. Count 5 seconds and gently stir as zig zag motion. Immediately add silken tofu and gently stir soup. Be gentle as possible to not to break silken tofu.
   
7. When soup is start boiling again, it’s ready to serve! Transfer to a serving bowl and garnish with chopped green onions and cilantro leaves. Drizzle some good quality toasted sesame oil and enjoy!
   

Hey there! Really liking the simplicity of this recipe, and looks great 😀

One thing I have to ask about is the addition of carrots. I’m curious to know your thought process was in utilising them, such as what it does for the soup flavour wise?

Frann Ramales AndrzejczykFebruary 12, 2017 at 8:45 pm

Carrots add color. crunch and most likely a bit of natural sweetness. But mostly color and crunch. Texture is important in soups.

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SeonkyoungJanuary 14, 2017 at 8:29 am

I’ve never done it, but why not?!

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I have to agree with you… after making this recipe… Oh My My!!! can’t get enough of it. Best hot and sour soup recipe I have tried.

Lyn (previous post)… no need to freeze coz there won’t be anything left to freeze 🙂

SeonkyoungJanuary 24, 2017 at 1:21 am

WOOTWOOT~! I killed in 2 meals. lol right after the filming and the next day!

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SeonkyoungJune 12, 2017 at 4:17 am

Yes, recuse/increase ingredients amount to your taste! 🙂

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LOL several months old replying and no doubt you have or haven’t frozen this already but if not the answer is yes it’s definitely freezable.

I usually batch make this soup by several litres and have been doing so for years.
Each batch lasts months in the freezer with no impairing of flavours. (My own version of Hot ‘n’ Sour soup of course) Which I know off the cuff having been making it so long but just some minor tweaks here or there of ingredient on hand. The only thing required is some added cornstarch mixture to thicken as the jelly like texture usually reduces once gone cold.

This is the one dish that I’ve never had the courage to attempt, but your recipe is clear and accessible and I’m happy to to report that the results were excellent. I see now how to adjust it for myself (more sour) and how the ingredients work together.

Thank you so much! My wife and I love your channel.

Keith
Norman, OK

SeonkyoungMarch 7, 2018 at 11:13 pm

So happy to hear the Keith! ❤️❤️❤️

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Richard RoweJanuary 11, 2021 at 10:17 am

Having, now, watched the video, I see where I missed the two doses of white pepper. I thought I had watched it, but must not have, as it became clear that it is used twice for different steps in making this dish. I must say, that it is the best version of hot & sour soup that I have made. Far less time-consuming than my old recipe that I got from the chef-owner of a Szechuan restaurant 45 years ago. It occurs to me that he made it so laborious in order to discourage me from making it at home, rather than enjoying it in his restaurant. Thank you for the clarification.

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Richard RoweJanuary 11, 2021 at 10:19 am

If the white pepper is too mild for you, try using gochugaru, to taste.

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SeonkyoungJanuary 11, 2021 at 9:24 am

I used white pepper when mixing the pork, and again when I combined soy sauce, vinegar, cornstarch, white pepper and sugar in a mixing bowl. Sorry for the confusion! Hope this helped (:

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Loved this recipe 😍…….better than any order in I’ve had. I just added a ho5 pepper for the hot. Excellent thank you for your excellent recipes.

★★★★★