Saturday, June 5, 2010

Hot And Sour Soup With Seafood


I made this Hot And Sour Soup With Seafood recently. I have had this soup at a local restaurant several times before. Good every time, but, I felt it could be improved by adding some key ingredients. There are many ingredients in this soup; but, not to worry as it’s actually very easy to prepare and cook. You just need a little patience to slice and dice up all the ingredients to small bite sizes. Trust me here, the end result is rewarding as nothing beats a warm bowl of home made soup!


Hot And Sour Soup With Seafood
(Printable Recipe)

Ingredients

150 g Peeled Prawns
150 g Fresh Small Scallops
100 g Small Squids, cleaned (optional)
10 g Dried Lily Flowers
10 g Dried Wood Ear Mushrooms
15 g Dried Shitake Mushrooms (about 3 to 4)
1 pc Fresh or Can Bamboo Shoots, julienned
1 Block (200 g) Medium Firm Bean Curd (Tofu), diced
6 Cups (1500 ml) Chicken Stock
4 Tbsp Corn Flour, mixed with 3 Tbsp of water
4 Large Eggs, lightly beaten
1 ½ Tbsp Soy Sauce
1 Tbsp Shaoxing Wine
4 Tbsp Chinese Dark Vinegar or to taste
Sea Salt
Freshly Ground White Pepper
3 Scallions, sliced
Sesame Oil

Method

Soak the lily flowers, wood ear mushrooms, and shitake mushrooms with warm water for about 10 minutes. Drain and finely slice all the ingredients.

In a large pot, bring the chicken stock, soy sauce, and wine to a boil. Then add the prawns, scallops, squids, lily flowers, wood ear mushrooms, shitake mushrooms, and tofu. Bring the soup mixture to a boil again and mix in the corn flour until the soup has thickened.

When the soup is boiling, slowly add the eggs in a slow stream, stir with a fork until the eggs spread. Season with vinegar, sea salt and some freshly ground white pepper. Serve the soup warm with some chopped scallions and sesame oil.

6 comments :

  1. Hot and sour soup is my husband's favorite. I'm sure he'll be more delighted with the seafood addition.

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  2. Looks so good!!! I'm just wondering, since this is hot and sour soup, where is the 'heat' coming from?

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  3. @Anonymous: There are several versions of Hot & Sour soup recipes. If you prefer the soup with a little spiciness then you can add some chili oil to the soup just before serving. You can also mix in some preserved Sichuan vegetables for the “heat”.

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  4. If you don't mind a rather stupid question, what's the difference between corn starch and corn flour? Also, does the Shaoxing wine have a large impact on the taste?

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  5. @Shelle: Not at all, corn starch and corn flour are the same. Yes, you need Shaoxing Wine for the recipe too.

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  6. This was delicious! Just made it for dinner tonight. Thank you!

    ReplyDelete

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