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Chinese cuisine

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Hot and Sour Soup with Seafood

Chef Luo Zizhao

Chef Luo Zizhao

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Hot and Sour Soup with Seafood

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This restaurant-style Hot and Sour Soup with Seafood is the PERFECT combo of spicy and savory, made with shrimps, scallops, squid, mushrooms, bamboo shoots, tofu, and eggs in a savory seasoned chicken broth with soy sauce and vinegar.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

2 piece Shrimps
0.25 cup Squids, sliced
0.25 cup Scallops, diced
0.25 cup Wood Ear Mushrooms
0.25 cup Bamboo Shoots
0.25 cup Shiitake Mushrooms
0.25 cup Chinese Vermicelli
2 tsp. Scallions, chopped
2 tsp. Cilantro, chopped
2 cup Chicken Stock
3 tbsp. White Vinegar
0.5 tsp. Salt
1 tbsp. Light Soy Sauce
2 tbsp. Dark Soy Sauce
0.33 tsp. White Pepper Powder
3 tbsp. Slurry of Corn Starch + Water in 1:1 ratio
1 large Egg
0.5 tsp. Sesame Oil

Directions:

Step 1

Step 1

1

Finely slice wood ear mushrooms, shiitake mushrooms, and squids. Chop cilantro and scallions.

Step 2

Step 2

2

Finely slice tofu and bamboo shoots.

Step 3

Step 3

3

Par-boil shrimp, squid and scallops in boiling water.

Step 4

Step 4

4

Bring the chicken stock to a boil, add shrimp, scallions, squids, tofu, mushrooms, and bamboo shoots. Add seasonings and cornstarch water, and stir until it thickens.

Step 5

Step 5

5

Slowly stir egg mixture into the soup, and add a few drops of sesame oil.

Step 6

Step 6

6

Sprinkle cilantro and scallions on top. Serve immediately.

Final Notes

Final Notes

The key to this soup is the sourness from the white vinegar and the spiciness from the white pepper. The traditional way of making the soup doesn’t add any vegetable oil or pepper flakes.