Clay's Kitchen : Soup Recipes

Soup Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Hot and Sour Soup

Recipe from: Jade Walker
Servings: 6

¼ pounds lean pork loin, shredded
2 teaspoons medium soy sauce
2 teaspoons Chinese rice wine
5¼ ounces bean curd
1 teaspoon tapioca starch
4 to 6 dried mushrooms
2 tablespoons dried tree ears
¼ cup dried lily flowers
¼ cup bamboo shoots
4 cups chicken broth
1 tablespoon medium soy sauce
½ teaspoon salt
1 teaspoon sugar
1½ tablespoon Szechuan preserved vegetable — jar choy, pickled mustard green
2 tablespoon Chin Kiang (black) vinegar — a rice vinegar)
¼ teaspoon black or white pepper
1 egg, lightly beaten
3 tablespoons tapioca starch dissolved in 4 tablespoons water
1 tablespoon sesame oil
2 teaspoons chili oil, optional
2 stalks scallion, chopped

Shred the pork then mix with the marinade of soy sauce, rice wine, and tapioca starch. Marinate for 30 minutes. Soak the mushrooms, tree ears, and lily flowers in hot water in separate bowls for 15 minutes until softened.

Front, from left to right: Dried lily flowers, dried tree ears, dried mushroom, marinaded pork
Back, from left to right: Bag of dried mushrooms, Ma Ling Preserved Vegetable, bamboo shoots


From left to right: Chili oil, black vinegar, Chinese rice wine, white pepper, sesame oil, and soy sauce


Szechuan Preserved Vegetable


Front: Szechuan preserved vegetable, bamboo shoots, bean curd
Back: Marinaded pork, dried mushrooms, wood ears, dried lily flowers


Wash the tree ears carefully then shred them. Shred the bamboo shoots, preserved vegetable, and 5 ¼ ounce. bean curd. Dissolve the tapioca starch with water. Chop the scallions. Bring 4 cups chicken broth and 2 cups water to a boil in a large pot. Add the soy sauce, salt, and sugar. Mix well. Add the marinated pork. Stir gently then add the mushrooms, tree ears, lily flowers, bamboo shoots and preserved vegetable. Let boil for about 2 minutes. Add the bean curd. Bring the soup to a boil again. Stir in the well-mixed tapioca starch until it thickens. Add the black vinegar and pepper. Stir well. Quickly add in egg and turn off heat immediately. Garnish with sesame oil, chili oil, and scallions. Serve hot.


Hot and Sour Soup


Note: This recipe is from a Chinese cooking class I took about 3 years ago. I don't which ingredient gives it that special flavor, but I'd put my money on the vinegar or the preserved vegetable. This goes well with Mu Shu Pork, since a lot of the ingredients are similar.


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