Hot and sour soup
10 Mar
Editor’s Note: An important, updated version of this recipe can be found here.
Before we bid farewell to winter, I wanted to share this simple hot and sour recipe. This is one of my favorite soups to eat whenever I eat Chinese food, which I realize, is not very often. But now that I know how to make it, I can enjoy it anytime I want!
All of the soups I’ve had at restaurants use cornstarch as a thickener. While I don’t mind it, I didn’t want a big pot of gloppy soup so I omitted corn starch. It’s up to you!
I would recommend cooking pork on the frying pan, then deglazing the pan for extra flavor. Sorry to say that I actually ended up omitting a few ingredients that I didn’t have on hand (bamboo shoots, pork, white pepper).
