Hot and Sour Soup
User Reviews
5
3 reviews
Excellent
Hot and Sour Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 8 cups chicken broth divided
- 8 oz shiitake mushrooms stems removed & sliced thinly
- 8 oz bamboo shoots drained, canned, sliced
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 1 tsp ground ginger more to taste
- 1 tsp Chili garlic sauce more to taste
- ¼ cup cornstarch
- 2 egg whisked very well
- 8 oz tofu pressed in towels to drain excess liquid, diced, firm
- 4 green onions thinly sliced
- 1 tsp sesame oil toasted
- sea salt to taste (black pepper will work too
- white pepper to taste (black pepper will work too
Instructions
- In a large Dutch oven or heavy-bottomed pot combine 7½ cups of chicken broth with the sliced shiitake mushrooms, drained bamboo shoots, rice vinegar, soy sauce, ground ginger, and chili garlic sauce together then bring to a simmer over medium heat; stirring occasionally.
- While the soup comes to a simmer, combine the remaining 1/2 cup of chicken broth with the cornstarch. Whisk until well combined and completely smooth; set aside.
- Once the soup has reached a simmer, stir in the whisked cornstarch mixture and stir for a minute or two until the soup has thickened.
- Continue stirring the soup in a circular motion and slowly drizzle in the well-whisked eggs in a thin stream (while still stirring the soup) to create the egg ribbons.
- Add the diced tofu, half of the green onions, and sesame oil; stir to mix.
- Taste and season with sea salt and white pepper, to taste.
- Serve immediately garnished with the remaining green onions and with more soy sauce and chili sauce on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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