Shanghai Hot and Sour Soup

Name: Shanghai Hot and Sour Soup
Total time: 2700 s
Ingredients: 2 slices dried tofu; 10-15 pieces wood ear mushrooms; $15-20 pork shoulder (about 7-9 oz or 200-250 grams); 1 piece pork blood curd; 1 egg; 2 cups chicken broth (500 ml); 2 3/4 cups water (650 ml); 1 little chopped green onion; 1 little sesame oil; 2 teaspoons ground white pepper; 2 tablespoons white vinegar; 2 tablespoons Zhenjiang vinegar (or Chinese black vinegar); 3 tablespoons spicy bean paste (doubanjiang); 2 teaspoons salt

ZareenMama @cook_6827792

Hot and sour soup is a must-have when enjoying Shanghai cuisine. Making it at home is simple, and you can easily adjust the level of heat and tanginess to your liking—so good!

Tips:

You can add shredded bamboo shoots and shiitake mushrooms to make the soup even richer.

Hot and sour soup is a must-have when enjoying Shanghai cuisine. Making it at home is simple, and you can easily adjust the level of heat and tanginess to your liking—so good!

Tips:

You can add shredded bamboo shoots and shiitake mushrooms to make the soup even richer.

ZareenMama @cook_6827792

Hot and sour soup is a must-have when enjoying Shanghai cuisine. Making it at home is simple, and you can easily adjust the level of heat and tanginess to your liking—so good!

Tips:

You can add shredded bamboo shoots and shiitake mushrooms to make the soup even richer.

Hot and sour soup is a must-have when enjoying Shanghai cuisine. Making it at home is simple, and you can easily adjust the level of heat and tanginess to your liking—so good!

Tips:

You can add shredded bamboo shoots and shiitake mushrooms to make the soup even richer.

Saved

Ingredients

45 minutes

Prepare the ingredients
2 slicesdried tofu
10-15 pieceswood ear mushrooms
$15-20 pork shoulder (about 7-9 oz or 200-250 grams)
1 piecepork blood curd
1egg
2 cupschicken broth (500 ml)
2 3/4 cupswater (650 ml)
1little chopped green onion
1little sesame oil
Soup seasoning
2 teaspoonsground white pepper
2 tablespoonswhite vinegar
2 tablespoonsZhenjiang vinegar (or Chinese black vinegar)
3 tablespoonsspicy bean paste (doubanjiang)
2 teaspoonssalt

Saved

Steps

45 minutes

1

Cut the dried tofu and pork blood curd into thin strips. Soak the wood ear mushrooms in water, then slice them thinly. Rinse the pork, cut into thin strips, and marinate with a little soy sauce, white pepper, and oil for 15 minutes.
2

Add the water and chicken broth to a pot and bring to a boil. Add the dried tofu, wood ear mushrooms, and pork blood curd.
3

Once boiling, add the soup seasonings and the marinated pork strips. Bring back to a boil.
4

When the pork is cooked through, slowly pour in the beaten egg while stirring to create egg ribbons. Turn off the heat, drizzle with sesame oil, and top with chopped green onion.