Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter

Show: East Meets West With Ming TsaiEpisode: Warming Up with Winter Soups

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
35 min
Level:
--
Yield:
4 to 6 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 35 min
Total:: 1 hr 15 min

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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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Comments & Reviews

recipe Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter
Dr. Muriel Ottawa, ON 10-25-2009
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BEST, AUTHENTIC Hot & Sour Soup Recipe
Rated: 5 stars out of 5

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!Read more
recipe Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter
Charles Bensalem, PA 12-21-2006
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Susanna Foo Step Aside
Rated: 5 stars out of 5

This is the best Hot and sour soup I have ever made. Like the chef, I also added more vinigar and pepper. Add this soup to... your MUST MAKE list. It is truly the best!!Read more
recipe Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter
Anonymous 03-05-2006
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Easy & Good
Rated: 4 stars out of 5

This was very good. I did omit the Cilantro. The Tofu Fritter I merely cut up in cubes instead. Thank you for sharing.
recipe Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter
Anonymous 02-14-2006
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Classic
Rated: 4 stars out of 5

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.Read more
recipe Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter
Lisa San Francisco, CA 01-15-2006
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Awesome Version of Hot & Sour Soup
Rated: 5 stars out of 5

This recipe has become my "signature dish" and is requested at any family/friend gathering. I even get special requests from... my father just because he's feelin' in the mood. I made a few changes. I upped the vinegar level to roughly 1/2 cup and add extra chiles & ginger (I like my soup extra potent)! Also, I omit the cornstarch slurry step at the end...I much prefer the brothy consistency to the traditional thicker version. You have to try this!Read more
recipe Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter
Ann Torrington, CT 12-24-2005
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Great soup
Rated: 5 stars out of 5

My husband and I agree that this soup was better than any we have had in our local Chinese restuarants.