Hot and Sour Soup
- ¼ cup tofu, cubed in ¼ inch pieces
- 4 - 5 dried shiitake mushroom caps, rehydrated and thinly sliced into strips
- 1 egg, beaten well
- ¼ cup bamboo shoots, thinly sliced
- ¼ cup red bell pepper, thinly sliced
- ¼ cup carrot, thinly sliced
- 1 scallion, thinly sliced with the white bottoms separated from the green tops
- ½ to 1 tsp ginger, minced
- 1 tbsp soy sauce
- 2 tbsp Chinkiang black vinegar (or seasoned rice vinegar if available)
- ½ tsp ground white pepper
- ¼ tsp toasted sesame oil
- 1½ tbsp cornstarch
- 1½ rice cooking wine (or water)
- 2 cups chicken broth
- 1 tsp peanut oil
- Mix the hot and sour sauce together by combining the soy sauce, vinegar, white pepper, and sesame oil in a small bowl. Set aside.
- Make a slurry from the cornstarch and cooking wine/water and set aside.
- In a small saucepan, heat the peanut oil of Medium heat.
- When shimmering, add the white portion of the scallions, minced ginger, and sliced mushrooms.
- Gently saute until fragrant, about 3 minutes then add the chicken broth and simmer over Medium-Low for 5 minutes.
- Add the bell pepper, bamboo shoots, carrots, tofu, and the previously prepared hot and sour sauce.
- Simmer for 3 to 5 minutes to meld the flavors before increasing the heat to a gentle boil.
- Slowly stir the soup in a circular motion while thinly streaming the beaten egg into the hot soup.
- When back to a gentle boil, stir gently while adding the cornstarch slurry and gently stir while cooking to thicken, approximately 1 to 2 minutes.
- Serve with a garnish of finely sliced scallion tops.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2021/04/04/hot-and-sour-soup/
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