Chinese hot and sour soup

Chinese hot and sour soup

MAKES 2 KG. 45 minutes
FiveStar: 
Average: 4 (2 votes)

INGREDIENTS

For the soup

  • 50 gr. sunflower oil
  • 10 gr. minced ginger
  • 100 gr. thinly sliced green onions
  • 200 gr. pork shoulder, finely sliced
  • 100 gr. button mushrooms finely sliced
  • 200 gr. white cabbage, chiffonade
  • 60 gr. red peppers, julienne
  • 2.5 kg. chicken stock
  • 50 ml. soy sauce
  • 180 gr. rice vinegar
  • 8 gr. salt
  • 15 gr. ground black pepper
  • 50 gr. cornstarch
  • 100 ml. water
  • 2 eggs, lightly beaten
  • 20 gr. sesame oil

DIRECTIONS

For the soup

Heat the vegetable oil in a soup pot over medium-high heat. Add the ginger and green onions and stir-fry until aromatic, about 30 seconds. Add the pork and stir-fry until it is cooked through, 4 to 5 minutes. Add the mushrooms and cabbage and stir-fry until the cabbage is tender, 3 to 4 minutes. Add the stock, soy sauce, vinegar, salt, and pepper and bring the soup to a boil. Mix the cornstarch and water together. Slowly add the slurry to the boiling soup, stirring constantly. Slowly stir the eggs into the soup. Hold hot, but do not boil. Add the sesame oil. Serve in heated bowls or cups and garnish each serving with green onions.

For the soup

  • 50 gr. sunflower oil
  • 10 gr. minced ginger
  • 100 gr. thinly sliced green onions
  • 200 gr. pork shoulder, finely sliced
  • 100 gr. button mushrooms finely sliced
  • 200 gr. white cabbage, chiffonade
  • 60 gr. red peppers, julienne
  • 2.5 kg. chicken stock
  • 50 ml. soy sauce
  • 180 gr. rice vinegar
  • 8 gr. salt
  • 15 gr. ground black pepper
  • 50 gr. cornstarch
  • 100 ml. water
  • 2 eggs, lightly beaten
  • 20 gr. sesame oil

For the soup

Heat the vegetable oil in a soup pot over medium-high heat. Add the ginger and green onions and stir-fry until aromatic, about 30 seconds. Add the pork and stir-fry until it is cooked through, 4 to 5 minutes. Add the mushrooms and cabbage and stir-fry until the cabbage is tender, 3 to 4 minutes. Add the stock, soy sauce, vinegar, salt, and pepper and bring the soup to a boil. Mix the cornstarch and water together. Slowly add the slurry to the boiling soup, stirring constantly. Slowly stir the eggs into the soup. Hold hot, but do not boil. Add the sesame oil. Serve in heated bowls or cups and garnish each serving with green onions.

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Comments

@Yiannis Lucacos

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