Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter

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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!

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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.

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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.

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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!

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Than what? Well, it's a good soup on its own, not necessarily holding to the traditionals I have had in L.A. and SF (is there a Cantonese or Mandarin version? actually, it's Better.

The cilantro gives it a fresh and lively flavor, especially if you adulterate it w/more vinegar, as I do. We added shiitake mushrooms and substituted cubed GOOD-QUALITY (yes, there's a difference! tofu instead of the fritters. Make sure your pork is fresh/quality stuff or else you'll end up with a mucky and smelly product (my second batch used some leftover pieces from another dish.

Overall, a light, fresh flavor, yet substantial, that is friendly to american (or other palates, but can be easily fixed up to appease anyone.

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We enjoyed this recipe but it needed some boosting of the flavor level. Perhaps starting with a mix of beef and chicken stock would help. We had to double the vinegar and add more white and black pepper to boost the flavor.

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Easy recipe to follow. Tastes just like it came from a five star chinese restaurant. Flavor even better the next day!! Great with or without the fritters too.