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home - hot and sour soups - chinese hot and sour soup

Chinese hot and sour soup with
soft tofu, preserved vegetable and tomato



If you have not visited the Chinese hot and sour soup introduction page, please do so first before attempting any Chinese hot and sour soup.

The sourness of most Chinese hot and sour soup comes solely from the vinegar added. This particular recipe includes preserved vegetable and tomato which are also sourish.

This makes the sour taste a bit more complex and interesting.

preserved vegetable
picture of preserved vegetable


Do not use a tomato that is too ripe. It becomes too mushy.

To peel the tomato, score the skin with a sharp knife and then blanch quickly in hot water. The skin will contract and curl away from the flesh.

I usually do not remove the tomato seeds but add them to the soup. It is up to you.

I suggest removing only if you really do not like them or if you are serving the soup to the elderly or people with digestive issues.


Ingredients

3 cups of water or soup stock
1/5 piece soft tofu
5 small pieces black fungus
50g lean pork
30g preserved vegetable / zha cai
1 slice ginger
1 egg, beaten
1 small tomato
1 tbsp cornstarch
2 tbsp cornstarch mixture
Cooking oil

Seasonings

2 tbsp black vinegar
1 tsp salt
1 tbsp sugar
1/5 tsp soy sauce
1 tbsp preserved bean paste
Pepper
Cooking wine

Garnish

1 stalk spring onion

Directions
  1. Clean and slice the lean pork into thin strips

  2. Marinate with wine, salt and cornstarch

  3. Soak the black fungus till soft

  4. Cut the black fungus, preserved vegetable, spring onion and ginger into thin strips

  5. Peel the tomato, remove seeds and slice into thin strips

  6. Cut the tofu into thin strips

  7. Combine the dark vinegar, soy sauce and pepper

  8. Heat the oil in a pot

  9. Add the preserved bean paste and fry quickly

  10. Add the lean pork strips and fry briefly

  11. Remove the pork strips and leave aside

  12. Add the soup stock into the pot and add the ginger, black fungus strips

  13. Bring the soup to a boil

  14. Add the tofu, preserved vegetable, pork strips and tomato

  15. Add the combined vinegar, soy sauce and pepper

  16. Bring the soup back to a boil

  17. Thicken soup with the cornstarch mixture

  18. Stream the egg in, using a pair of chopstick

  19. Remove from heat, garnish with chopped spring onion

  20. Serve hot



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