Chef Mik's Szechuan Style Hot and Sour Soup

This is a great recipe, it is also very simple to make. It just takes is a few steps and a little time but sure pays off in the end! If you are using a homemade broth or are intending to prepare an Asian style broth of your own or simply using your favorite store bought brand, I have used all of the above and can report they all work just fine. As for today I am using an Asian style mushroom broth as my base.

Hot and sour soup was one of my favorite soups as a child and in my late teens to my early 20’s I use to prepare it all the time using prepared hen bouillon cubes deluded in water, frozen stir-fry vegetable mix, rice vinegar, a touch of ketchup (or Heinz sweet chili sauce) for color, mushroom soy sauce and sesame oil. This was back in Stockholm where it was also common that they would add shrimp to this soup as they do in China. When ever I made it myself back then if I had shrimp on hand and added any, it was cooked and frozen. But that was a long, long time ago and I have been preparing this version for at least 15 years now.

One word of advice though: If you are not using a very firm tofu add it just before service, also whisk in beaten egg into the soup just before plating for a nice presentation

Shopping list

Pork loin or chicken thighs

Shiitake mushrooms

Woodear mushrooms

Onions, Maui sweet

Carrots

Bamboo shoots

Bean sprouts

Frozen peas

Black sesame oil

Soy or mushroom soy sauce

Semi dry sherry

Corn starch

Rice wine vinegar

Sambal oelek

My Mad Method

Combine 400g pork loin, sirloin or tenderloin cut into strips with 1 tsp each black sesame oil, mushroom soy sauce, sherry, 1/2 tsp each garlic (minced), corn starch marinate 30-45 minutes

In 1ts peanut oil sauté 125g each sweet Maui onion and carrot cut into thin strips together with 100g shitake mushrooms for about 5 minutes

Add 2L mushroom broth and 125g bamboo shoots cut into thin strips, simmer for 15 minutes

Meanwhile in a very hot sauté pan quickly brown off the pork

Add 100g bean sprouts and 125g fresh wood ear mushrooms sliced continue to simmer for 15 minutes longer

Add 125g frozen peas simmer 5 minutes longer

Add the pork and simmer 5 minutes longer or until pork is just cooked through

Mix together 1/2 – 1 dl rice wine vinegar, 1 tsp each semi dry sherry, and mushroom soy add to soup

I like my soup a little on the tart side, so I am using 1 dl vinegar

Mix together 2 TBSP corn starch diluted in 1.5-2dl water add to soup also add 1-2 tsp sambal oelec bring to a quick boil stirring to prevent any lumps from forming as it thickens, season with salt and white pepper to taste, off the heat add 150g firm tofu cut into strips, 2-3 green onion sliced on the bias and sesame oil to taste

Ready to go! If not serving right away and not using a nice firm tofu add a la minute, also whisk in egg just before service

Ready to eat!