Hot and Sour Soup
User Reviews
5
Hot and Sour Soup
Description
This Hot and Sour Soup recipe uses rehydrated black Chinese mushrooms and wood ear fungus, along with firm tofu and bamboo shoots, simmered in chicken broth and water. The broth is seasoned with garlic chili sauce adding heat, black vinegar for tang, and soy sauce for depth. The mushrooms provide a chewy texture, with tofu contributing a soft contrast. Green onions are added at the end for a fresh herbal note.
The soup is thickened with a cornstarch and water slurry to achieve a slightly viscous consistency that coats the ingredients and enhances mouthfeel. The balance between sour and spicy flavors can be adjusted by varying the amount of chili sauce and vinegar used. This soup suits cooling weather or as a palate cleanser within a larger meal.
Preparation involves careful soaking of dried mushrooms to restore their texture and rinsing before cooking. Using firm tofu helps maintain shape during stirring. The garlic chili sauce should be added gradually to control spiciness, while soaking mushrooms overnight can save time.
Ingredients
- 1 small piece tofu firm
- 1 small can bamboo shoots 8oz (cup up around ½ cup)
- 12 small Wood ear mushrooms cut up around ½ cup, black, dried
- 3 medium size Chinese mushrooms cut up around ½ cup, dry, black variety
- 1.5 tablespoons garlic chili sauce add spicy to your taste, Lee Kum Kee brand
- 2.5 tablespoons black vinegar
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- ⅛ teaspoon salt
- 2 ticks green onion
- sesame oil (optional some)
- white pepper (optional sprinkles to your taste )
THICKEN SOUP:
- 4 tablespoons corn starch
- 5 tablespoons water
Instructions
- Wash and soak 3 medium sized black Chinese mushrooms for 4-6 hours before. (Black Chinese mushrooms take a little longer. Therefore, I will soak them before I go to bed, so I can use them in the morning or so.)
- Then, wash and soak 12 small dried wood ear mushrooms for a couple hours. (Normally, I will soak them before I go to bed. So, I can use them in the morning or so.)
- After that, cut soaked black Chinese mushrooms into small strips.
- Next, cut the soaked wood ear fungus into small strips.
- Cut 1 pieces of firm tofu into small strips.
- A can of 8 oz bamboo shoots cut into small strips.
- Cut 2 sticks of green onion.
- Pour 4 cups chicken broth and 2 cups water into a pot and turn on fire to medium-high.
- Add the cut Chinese black mushrooms and wood ear mushrooms into the broth.
- The following, add the bamboo shoots into the broth. Let it cook until it's boiling.
- When it's boiling, add 1.5 tablespoons of garlic chili sauce, 2.5 tablespoons of black vinegar, ⅛ teaspoon of salt, and 1 tablespoon of soy sauce. Then, mix it well.
- After, add the cut firm tofu strips.
- At the same time, in a small container add 5 tablespoons of water and 4 tablespoons of cornstarch and mix it well.
- When the soup boils again, add cornstarch mixture to thicken the soup a little bit.
- Sprinkle some green onions on top. If you like, you can add white pepper and sesame oil. This is optional.
Notes
- Soak black Chinese mushrooms and wood ear fungus several hours before cooking; longer soaking may be done overnight.
- Add garlic chili sauce incrementally to adjust spiciness according to taste.
- Firm tofu is preferred to keep its shape during cooking and stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1009mg | 42% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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