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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.
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Comments

  1. Cook with MadinJune 5, 2010 at 5:23 PM

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

    ReplyDelete
  2. AnonymousJune 6, 2010 at 10:45 PM

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

    ReplyDelete
  3. Angie TeeJune 6, 2010 at 11:53 PM

    @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”.

    ReplyDelete
  4. ShelleJune 7, 2010 at 2:30 PM

    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?

    ReplyDelete
  5. Angie TeeJune 7, 2010 at 2:53 PM

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

    ReplyDelete
  6. AnonymousJune 7, 2010 at 4:08 PM

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

    ReplyDelete

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