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How to make Hot and Sour Soup, Taiwanese Style 真正台灣味的酸辣湯

This is the Hot and Sour Soup you want when you order Hot and Sour Soup 酸辣湯! Have you ever been to a Chinese restaurant and ordered this soup only to be given some red soup that is hot, maybe, sour, a little bit but sweet – a lot! Look it’s called Hot and Sour Soup not Sweet and Sour Soup! This is the way it is made in Taiwan, but the red sweet one I think is Cantonese, it should have a different name, because if I’m in a restaurant I’ve never been to before I have to interrogate the waiter thoroughly to avoid that red sweet concoction!

Here follow the ingredients. Please note though that if we have it available we will sometimes use congealed pigs blood 豬血 pieces (it looks like dark brown tofu), however today we didn’t have any in the house. Instead Joanne added more wood ear fungus 木耳 which is also a food full of iron and no fat.

The ingredients 食材 are as follows, for enough soup for 4 – 6 people;

  • one Chinese bowl full of sliced carrot
  • one Chinese bowl full of sliced Chinese cabbage
  • one Chinese bowl full of sliced tofu
  • one Chinese bowl full of sliced wood ear fungus 木耳 and Chinese mushrooms
  • one Chinese bowl full of sliced bamboo
  • one egg
  • one Chinese bowl full of water with 2 tablespoons of cornflour
  • one Chinese bowl full of lean sliced pork marinated in rice wine and white pepper with 1 tbsp cornflour
  • half a red chili and some spring onion and ginger pieces
  • a little sugar
  • 3 tbsp of wine or cider vinegar
  • more white pepper and some sesame oil when finished cooking
Hot and Sour Soup, Taiwanese Style

Hot and Sour Soup, Taiwanese Style 真正台灣味的酸辣湯

The method 作法;

  1. Collect together and chop your ingredients
  2. Fry the pork for a couple of minutes and take out of the pan
  3. Put in a little bit of oil and add the spices (chili, ginger and spring onion)
  4. Add the Chinese mushroom and wood ear fungus, stir fry
  5. Add the carrot, then bamboo shoots, Chinese cabbage, stir fry
  6. Add the pork back into the pan, stir it all together
  7. Add boiled water up to just over the level of the food
  8. Heat until boiling then add the bowl of water with cornflour, stir
  9. Add the vinegar
  10. Beat the egg and pour it into the soup
  11. That’s done! Pour a little splash of sesame oil and a dusting of white pepper

As usual Joanne has recorded a cooking video so you can follow the exact recipe and method step by step, as she prepares, cooks and presents the Hot and Sour Soup in Taiwanese Style. 真正台灣味的酸辣湯

How to make Hot and Sour Soup 酸辣湯 Taiwanese Style cooking video 烹飪影片

http://www.youtube.com/watch?v=jJuB_48ftgc

We really hope you enjoy this Hot and Sour Soup. This soup really is hot and sour, it’s quite a powerful taste, we hope you enjoy it. If you make this recipe please let us know how it goes. The next recipe will be stir fried vegetables, from garden to plate, even better than from farm to plate!

5 comments

  1. Very nice video. I am going to cook this for dinner tonight! I will let you how it is. Thank you!

  2. In Taiwan we often have this soup with steamed dumplings. Hope you enjoy your dinner!

  3. I have tried many recipes but this is the best by far. I added dried lily flowers (tied in knots and soaked) and fresh shiitake in addition to the wood ear.
    Do you happen to have a good recipe for Phoenix Claws (chicken feet)? I make these all the time and really enjoy them but I am open to trying different versions.
    I am going to make the Salt & Pepper squid soon and then try the same recipe to make Salt & Pepper Tofu (my son’s favorite). Any suggestions on how to keep the tofu soft and creamy on the inside and crispy on the outside?
    One more thing. Do you have a recipe for you tiao (油條) and the sweet soy milk? Taiwan breakfasts are the best!

  4. Thank you so much for having such an informative cooking blog. I’ve just ‘discovered’ this in the past 2 days and i’m already hooked! This is the food i’m familiar with while growing up so i’m planning to try cooking some of your recipes and i’m excited about it!
    May i ask what’s the best type of vinegar to use for this? And how do you prepare the pig’s blood if it’s available and when do you put it in? I’m interested, too, in Linda’s query regarding chicken feet and youtiao. just can’t thank you enough….

    • Thank you for your kind comments. It’s nice to hear of other people trying my recipes. In hot and sour soup I like to use either red wine vinegar or cider vinegar (my favourite). If you can get it please try it. If you have set pigs blood the time I add it to the soup is after everything is ready – add in the chunks of pigs blood, then let the soup return to the boil. JJ

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