It’s been a few years since I’ve had a good hot and sour soup. There used to be a Chinese restaurant on Marine drive in North Vancouver called C-Wok where I was a regular patron before they closed in 2007 or so but their signature thing was to serve a small complimentary serving of hot and sour or wonton soup shortly after you were seated. The soup was fantastic and I used to request the hot and sour regularly but since the restaurant closed this delicious meal item has been curiously missing from from my diet. Time to change that! After a bit of recipe research and ingredient finding we decided to give it a go… the only thing we were missing this time was the black fungus because due to it being a Sunday, our local Asian market was closed. We’ll be sure to pick some up the next time we are there! We were able to find the bamboo shoot tips at our local Superstore in the Asian section, but we will try a different brand next time from T&T market. The soup came out very hearty compared to my old favorite and the taste of the broth was much more complex due to our use of a home made dark chicken stock. This dish came together very quickly after I cut up the vegetables and mushrooms, but the prep involved soaking the mushrooms for about two hours to rehydrate them first. Next time I make this I’ll hydrate the mushrooms overnight so they are ready in the morning. Enjoy the photos!



Hot and Sour Soup (as pictured above)

1 quart chicken stock
1 quart water (also to soak mushrooms)
14 dried shiitake mushrooms, re hydrated and chopped
1 can bamboo shoots, julienned
1 large carrot, julienned
1 pork chop, diced into small cubes
1 package medium tofu, cubed
1 egg, beaten
1 tbsp sriracha ( to taste!)
1/2 tsp white pepper
1/2 tsp Kashmiri chili flakes
1/2 tsp regular chili flakes
2 tbsp rice wine vinegar ( to taste)
3 tbsp corn starch ( or so) in a slurry
1 tbsp sesame oil
2 tbsp soy sauce
1/4 cup spring onion, chopped thin
cilantro for garnish
salt to taste

In a wok on high heat add a small amount of oil. Add pork chop and saute until half cooked.
Add bamboo shoots, carrot, and mushrooms and stir for about two minutes.
Add soy sauce, sesame oil, chicken stock, mushroom water, vinegar, and corn starch slurry, and bring up to a simmer. Mixture will thicken. Salt to taste.
Add tofu, spring onion, and drizzle the beaten egg over the top.
Wait 20 seconds and ‘cut’ through the egg without stirring. Remove from heat and serve garnished with cilantro.


Note: If you are buying dried shiitake mushrooms re hydrate them for 2 hours.