• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hot and Sour Soup

  • Recipe Submitted by on

Category: Soups, Chinese

 Ingredients List

  • Stephen Ceideburg
  • 6 Dried Chinese black
  • -mushrooms
  • 36 Dried lily buds
  • 3 lg Dried wood ears
  • 1 Boneless chicken breast
  • - half *
  • 1 tb Peanut oil
  • 1 ts Salt
  • 1 Quarter-sized slice of fresh
  • -peeled ginger, bruised
  • 1 tb Soy sauce
  • 2 tb Shao Hsing wine **
  • 4 c Chicken stock
  • 2 tb Water chestnut flour mixed
  • -with 4 tb water ***
  • 1 Egg, lightly beaten with 1
  • -ts oil
  • 1/4 lb Firm tofu (optional) ****
  • 1 Green onion, trimmed and
  • -shredded
  • Chicken Strip Marinade:
  • 1 ts Light soy sauce
  • 1 ts Dry vermouth
  • 1/4 ts Sugar
  • 1 ts Cornstarch
  • 1 ts Sesame oil
  • Hot and Sour Seasoning:
  • 2 tb Red wine vinegar
  • 1 tb Light soy sauce
  • 1 ts White pepper
  • 2 ts Hot chili oil, or to taste
  • 1 tb Sesame oil


* Skinned and, cut into matchstick strips ** or dry sherry. S.C. *** Use
cornstarch if unavailable. S.C. **** Cut into strips 1/4 inch thick and 1
1/2 inches long

There are distinct steps to take in a certain order instead of just tossing
everything into the stock. Like other Hot and Sour soups, it can be made
with whatever you have on hand. Ms. Jue does suggest, however that the
black mushrooms and wood ears are pretty important to the taste and should
be used if at all possible. If necessary, she says, substitute julienned
carrot for the lily buds for color and texture. Shredded bamboo shoots,
green beans and bean sprouts are suggested as additions or sub- stitutions.
Pork or shrimp can be used instead of chicken with out guilt. Toss in a
handful of noodles if you like too...

In 3 separate bowls, cover black mushrooms, lily buds and wood ears with
water until soft and pliable, about 30 minutes. Squeeze dry. Remove and
discard stems from black mushrooms; julienne. Remove and discard hard ends
of lily buds. Remove and discard any hard clusters in centers of wood ears.
Roll each wood er into a tight curl, cut cross-wise into thin strips. Set

Mix marinade ingredients. Toss with the chicken strips and set aside.

Heat wok over medium-high heat. When hot, add oil and tilt wok to coat
sides. Add salt, ginger and chicken. Stir-fry for 1 minute or until chicken
turns white. Remove chicken and set aside.

Increase to high heat. Add black mushrooms, lily buds and wood ears to hot
oil. Stir-fry until fragrant, about 1 minute. Add soy sauce and Shao Hsing
wine; stir-fry 5 seconds. Add stock and bring to a boil. Reduce heat to low
and simmer 10 minutes. Then bring back to a boil. Add water chestnut flour
mixture. Stir continuously until thickened (about 30 seconds). Remove from

Slowly pour egg into soup in a circular motion while stir- rings slowly
with chopsticks to from silk like ribbons. Add tofu and chicken.

Put ingredients for Hot and Sour Seasoning in a small bowl. Stir once or
twice; do not over mix. Pour half into a shallow soup tureen. Ladle soup
over sauce. Scatter green onions on top. Float remaining Hot and Sour
Seasoning on top of soup. Stir gently.

Serves 4 as a meal in itself.

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