Hot and Sour Soup

This chilly weather has us craving soup on a regular basis. Elevate your soup game with this spectacular recipe for Hot and Sour Soup from guest chef Michelle Tchea. Your taste buds will thank you!

Hot and Sour Soup from Chef Michelle Tchea

Hot and Sour Soup served in a Flow bowl by Villeroy & Boch
Hot and Sour Soup Served in a Flow Bowl by Villeroy & Boch



Hot and Sour Soup Ingredients

Wood Ear Fungus, 1.5 oz soaked in 3 cups of water

½ a Carrot cut into thin strips

Canned bamboo shoot, 1 oz finely sliced

Sugar, 1 tsp

Black vinegar, 1 Tbsp

Dark soy sauce, 1 Tbsp

Ground white pepper, to taste

Grilled bean curd strips, 2 oz (Recipe below)

Cornstarch, 1 tsp mixed with 2 Tbsp cold water

Ground chili paste, 1 tsp, optional

1 Egg, lightly beaten

Sesame oil to taste


Grilled Bean Curd Ingredients

Firm Bean Curd 5 1/3 oz.

Vegetable Oil, 2 Tbsp

Scallions, to garnish


Grilled Bean Curd

Using a sharp knife, carefully cut bean curd into strips. 

Heat oil in a shallow pan and lightly grill bean curd strips on high heat until golden brown. Move the pan with a heavy jiggle rather than using a spatula to loosen bean curd strips. Remove from heat.


Hot and Sour Soup

Remove mushrooms from water and chop them finely. Set aside, Reserve water.

Bring reserved water to a boil. Reduce heat and simmer on low.

Add the carrot, bamboo shoot, wood ear fungus and simmer until the vegetables are tender; about 10 minutes.

Add sugar, black and white vinegars, and soy sauce. Season with pepper.

Add bean curd strips and heat through.

Add cornstarch to thicken.

Add ground chili paste, if using.

Turn off the heat and slowly drizzle in the egg. Serve hot with extra white pepper and a drizzle of sesame oil.




Recipe by Michelle Tchea