Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter

Copyright 1999, Ming Tsai, All Rights Reserved

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Rated 4 stars out of 5
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  • Read 7 Reviews
Total Time:
1 hr 15 min
Prep
40 min
Cook
35 min
Yield:
4 to 6 servings
Level:
--
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Ingredients

Hot and Sour Soup:

  • 1/2 pound pork shoulder, julienned
  • 1 teaspoon sesame oil, plus 1 teaspoon
  • 1 teaspoon thin soy sauce, plus 2 tablespoons
  • 1 teaspoon cornstarch
  • Peanut oil, to cook
  • 4 dried chiles, chopped
  • 1 tablespoon minced ginger
  • 8 cups chicken stock
  • 1 teaspoon sugar
  • 1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)
  • 1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available)
  • 2 eggs lightly beaten
  • 2 tablespoons cornstarch, mixed with cold water to form a paste
  • 1/4 cup rice vinegar
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped cilantro
  • Salt and white pepper
  • Tofu Fritter, recipe follows

Directions

Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve.

Tofu Fritter:

  • 1 pound silken tofu
  • 3 eggs, separated, whites beaten to stiff peaks
  • 2 tablespoons sliced scallions
  • 1 teaspoon sesame oil
  • 1/2 tablespoon minced ginger
  • 2 tablespoons minced lap chong (Chinese sausage)
  • Salt and white pepper
  • Rice flour, to coat

Preheat a fryer to 400 degrees F.

In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve.

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Newest Ratings and Reviews

Read all 7 reviews

  • on October 25, 2009

    Flag

    I have been using this recipe for at least 5 years and it is fantastic.
    Personally, my favourite cuisines are spicy, SZECHUAN types.. and I have to say this recipe is so easy, and the flavor is so powerful.

    If you love things SUPER SPICY, i mean you have a really high firey spicy tolerance like me... I changed things up a bit.

    I love things super spicy so I switch the dried chilis with fresh SCOTCH BONNET PEPPERS. basically I just cut 2 or 3 of them them into 4 pieces and leave it in while the soup is boiling. Remove the peppers before serving.. they're too spicy to actually eat!

    people found this review Helpful.
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  • on March 05, 2006

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    This was very good.
    I did omit the Cilantro. The Tofu Fritter I merely cut up in cubes instead. Thank you for sharing.

    people found this review Helpful.
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  • on February 14, 2006

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    This soup tasts better than the soups one might find at a good Chinese-Style restaurant. Classic taste, great texture. One of my all-time favorite soups.

    people found this review Helpful.
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