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Chinese Hot and Sour Fish Soup

Chinese Hot and Sour Fish Soup

This delicious new variation is more subtle and more delicate than the regular hot and sour soup. As you'll note, it's a light soup with no cornstarch thickening. Serves 4

SKU 498-Recipe

  • 4 Serves


  • 1/4 cup plus 2 tablespoons thin soy sauce
  • 7 teaspoons sugar
  • 1/2 teaspoon 5-spice powder (optional)
  • 1/2 cup plus 2 tablespoons light rice-wine vinegar
  • 3/4 teaspoon Chinese sesame oil
  • 1/4 cup crumbled star anise
  • 1/4 cup broad, thin slices of peeled fresh ginger
  • 1 pound skinless boneless chicken breasts
  • 2 cups chicken stock
  • 8 medium scallions
  • 1/4 pound carrots
  • 3 tablespoons peanut oil
  • salt and pepper to taste


  1. Place the peanut oil in a large, heavy pot over high heat. Add the Fish heads, bones and/or trimmings, the garlic, the 4 coarsely chopped scallions, and the ginger. Sauté until the fish and flavorings begin to brown, about 10 minutes. Add the water, the fish sauce, and the oyster sauce. Stir well. Bring to a boil, and skim off the foam. Reduce heat, and simmer for 45 minutes.
  2. Strain broth into a clean pot, pressing hard on the solids in the strainer. To the strained broth, add the vinegar, the white pepper, and the MS1/4 (if using). Bring to a boil. Add the clams and mussels, and cover the pot. As soon as the shells swing open (about 1 minute), add the remaining 2 finely minced scallions, the sliced Chinese mushrooms, and the bamboo shoots. Stir well. Gently top with the bean curd. Divide among 4 soup bowls, and drizzle a drop of sesame oil in each one.