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Chinese Hot and Sour Soup
Chinese Hot and Sour Soup
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Satisfy your craving for authentic Chinese Hot and Sour Soup with Chinese mushrooms, bamboo shoots, tofu, and a fluffy egg.
Ingredients:
  • 6 dried Chinese black fungus
  • 6 dried wood ear , black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms
  • 5 dried lily buds
  • 1 (8 ounce) can bamboo shoots
  • 2 tablespoons red wine vinegar
  • 1 tablespoon white vinegar or rice vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 4 cups chicken broth
  • 1/2 block firm tofu, diced into small cubes
  • 1 large egg, beaten
  • 1 teaspoon sesame oil
  • 3 scallions, diced
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons finely ground white pepper
  • 1/4 teaspoon chili oil (optional)
  • Cilantro (optional)
Instructions:
  • Rehydrate the dried mushrooms: Cover the mushrooms with boiling water and soak for 20 minutes, ensuring they are fully submerged. Occasionally turn the mushrooms to ensure even soaking. Expect them to expand significantly. After soaking, trim any tough ends with a knife and slice the mushrooms into strips. Save 1/4 cup of the soaking liquid and combine with cornstarch. (For fresh enoki mushrooms, skip the soaking step and set aside.)
  • 1. Soak the lily buds in boiling water for 15 minutes, then cut them crosswise and tear into bunches.
  • Combine the vinegars and soy sauce in a bowl and set aside. Drain the bamboo shoots from the can and slice lengthwise into strips.
  • Prepare the soup: In a pot, bring the chicken broth to a boil over high heat. Add tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Stir well and bring back to a boil. Remove from heat once boiling.
  • Gently stream the beaten egg into the broth while stirring continuously, letting it cook and create delicate strands in the soup.
  • Combine scallions, white pepper, sesame oil, and chili oil (if preferred). Adjust white pepper, vinegar, and salt to your liking. Top with cilantro for a pop of color and flavor. Serve right away.

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