Hot and Sour Soup
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 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
Instructions
  1. Mix the hot and sour sauce together by combining the soy sauce, vinegar, white pepper, and sesame oil in a small bowl. Set aside.
  2. Make a slurry from the cornstarch and cooking wine/water and set aside.
  3. In a small saucepan, heat the peanut oil of Medium heat.
  4. When shimmering, add the white portion of the scallions, minced ginger, and sliced mushrooms.
  5. Gently saute until fragrant, about 3 minutes then add the chicken broth and simmer over Medium-Low for 5 minutes.
  6. Add the bell pepper, bamboo shoots, carrots, tofu, and the previously prepared hot and sour sauce.
  7. Simmer for 3 to 5 minutes to meld the flavors before increasing the heat to a gentle boil.
  8. Slowly stir the soup in a circular motion while thinly streaming the beaten egg into the hot soup.
  9. 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.
  10. Serve with a garnish of finely sliced scallion tops.
Notes
This recipe is based on Chef John's All Recipes version.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2021/04/04/hot-and-sour-soup/