I learned to make hot and sour soup from a Chinese Master Chef. I’ll share with you this recipe and it will taste better than any takeout! When you prepare hot and sour soup at home, you get to use fresh ingredients and tailor it to your preferences. The added benefit? Reduced sodium, increased affordability, and valuable time with loved ones! Who doesn’t want that?
Seafood Hot and Sour Soup Recipe
Serving: 6 people
Prep time: 15 minutes
Cook time: 15 minutes
For the seafood:
½ cup small shrimp, deveined
½ cup small scallops
Pinch of salt
Pinch of white pepper
For the first seasoning:
1 tablespoon soy sauce
1/10 teaspoon salt
For the second seasoning:
3 tablespoons Chinkiang vinegar
1 teaspoon white pepper
1 tablespoon dark soy sauce
1 teaspoon sesame oil
For the soup:
6 cups chicken stock
5 medium fresh shiitake mushrooms, thinly sliced
½ cup fresh wood ear mushrooms, thinly sliced
½ cup bamboo shoots
1/4 medium carrot, julienned
½ teaspoon ginger, julienned
1/3 block soft tofu, cut into strips
3 tablespoons cornstarch
9 tablespoons water
2 large eggs, beaten
2 tablespoons scallions, chopped
Seafood Hot and Sour Soup Instructions
To season the seafood:
- In a bowl, add the deveined small shrimp and scallops. Season them with a pinch of salt and white pepper.
To mix together the seasonings:
- In a bowl, mix together the first seasoning. Add the soy sauce and salt. (We will add this seasoning first as it is the base taste of the soup.)
- In another bowl, mix together the second seasoning. Add the dark soy sauce, Chinkiang vinegar, white pepper, and sesame oil. (We will add this seasoning last so the color of the soup will be vibrant, and the taste will be right to the point without evaporating.)
To cook the hot and sour soup:
- In a large pot over high heat, add the chicken stock and bring to a boil. Add the first seasoning and mix well.
- Add the fresh shiitake mushrooms, fresh wood ear mushrooms, bamboo shoots, carrots, and ginger. Boil for about 4 minutes until softened.
- Add the soft tofu, shrimp, and scallops. Stir and boil for 1 minute.
- Pour the cornstarch slurry inside slowly (3 tablespoons of cornstarch and 9 tablespoons of water). Stir until the soup is slightly thickened.
- Pour in the second sauce. Bring to a complete boil.
- Pour in the beaten eggs in a circular motion. Let it set and stir gently. Lastly, garnish with the chopped scallions and serve.
