Chinese Hot And Sour Soup
From luisascatering 12 years ago
- 45 minutes to make
- Serves 6
Hot and Sour Soup (made properly) is packed with flavor and wonderful textures - silky tofu, crunchy carrots, bamboo, egg drop and meaty mushrooms. Adjust the heat level to your own taste (every seasoning here is to taste! Read more ) I never measure when I make this so please know these are just estimates. See less
Ingredients
- 1 tablespoon oil shopping list
- white part of 4 green onions, finely sliced shopping list
- a couple handfuls of mushrooms (I have used fresh wood ear, white/brown beech, shitake, even reg white mushrooms work) shopping list
- a few slices of fresh ginger shopping list
- 2 carrots, peeled and julienned shopping list
- 1/2 cup fresh bamboo shoots, julienned shopping list
- 3 tablespoons rice vinegar shopping list
- 4 tablespoons soy sauce shopping list
- 1 teaspoon sea salt shopping list
- 1 teaspoon sugar shopping list
- 4-6 cups homemade chicken stock shopping list
- 1 package firm tofu, cut into small cubes shopping list
- 1 teaspoon white pepper, ground shopping list
- 1 teaspoon sesame oil shopping list
- 2 teaspoons hot chili oil shopping list
- 2 eggs, lightly beaten shopping list
- 4 green onions, green tops, thinly sliced shopping list
- ~ shopping list
- slurry to thicken: shopping list
- 2 tablespoons cornstarch shopping list
- 2 tablespoons water shopping list
How to make it
- Heat the oil in a large pot over medium-high heat. Saute mushrooms and whites of green onions for a few minutes. Add ginger, carrots, bamboo shoots and saute for a few more minutes.
- Add the broth and tofu and bring to a boil. Add all seasonings/oils and the cornstarch mixture and stir until it thickens.
- Pour the eggs into the soup in a thin stream while stirring the soup.
- Serve garnished with green onions.
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