Authentic hot and sour soup. The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. It does look like a piece of tofu, which is an authentic ingredient for the traditional hot and sour soup of Northern China.

Hot and sour soup can be found on any takeout menu or Chinese buffet line in the US. It ranges in quality and flavor from awesomely delicious to lukewarm This soup is like…the most authentic take-out hot and sour soup you've ever had, and yet…WAY better than all those take-out places combined. Chinese restaurant-style hot and sour soup made easy! You can cook Authentic hot and sour soup using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Authentic hot and sour soup

1. It’s 1 of tofu.
2. You need 1 of carrot.
3. Prepare 8 of mushroom.
4. It’s 200 grams of pork belly or minced pork.
5. It’s 2 of eggs.
6. You need of White pepper.
7. Prepare of Sriracha or chili 🌶.
8. It’s 25 gram of Soy sauce.
9. Prepare of Cooking wine (optional).
10. Prepare of Sesame oil.
11. Prepare of Vinegar.

The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. Your recipes are so authentic and easy to follow. Now my family think the mapo tofu and hot and sour soup surpassed even the most expensive restaurants. This Hot and Sour Soup recipe is thoroughly authentic and rivals your very favorite restaurant version!

Authentic hot and sour soup instructions

1. Shred carrot, mushroom, and pork belly.
2. Stir fry the pork belly untill the surface is cooked on medium heat. Add carrot in the pan.
3. Stir fry till the color of carrot turns into a bit transparent. Add mushroom..
4. Turn the oven up to high heat and stir fry for 30 seconds. Add soy sauce along the pan. Then add cooing wine (optional). Stir fry for 30 seconds.
5. Add 1 liter of boiled water then turn to medium heat.
6. Shred tofu. Starting from slicing it. Knock them down like dominoes then shred the tofu..
7. Mix one tablespoon of potato powder with cold water. Add the starch water into the soup. Don’t put it all in once. Stop when you like the thickness of the soup..
8. Wait until the soup is boiling again then add tofu in. It’s important not to stir at this point. Just gently push the tofu a bit to ensure it’s covered by the soup.
9. Mix 2 eggs with a pinch of salt and some sesame oil.
10. Wait till the soup is boiled again, turn down to low heat. Pour the egg with chopsticks or spoon to slow down the process. Move around to make sure every section is covered by egg..
11. Wait until it’s boiled again then add Shiracha (optional),white pepper and vinegar. It’s better with Asian black vinegar. Turn off the heat in 10 seconds..
12. Serve with coriander and some sesame oil. voilà ❤️ you can service as a soup dish with dinner or Gyoza. Adding water dumpling in the soup is also an authentic way of serving hot and sour soup..

And not all restaurant hot and sour soups are created equal either – not by a long shot. Though you may not be able to pinpoint the difference, you can tell when shortcuts have been taken. Hot and sour soup is one of the most popular take out that you will order from a Chinese restaurant. Today, I am going to share you my version and I also going to show you how to make it authentic. Note: Product links below are affiliate links.