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Simple Hot and Sour Soup
Simple Hot and Sour Soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Classic Chinese hot and sour soup with tofu, bamboo shoots, mushrooms, ham, and a luscious egg topping.
Ingredients:
  • 1.75 ounces dried shiitake mushrooms
  • 1 ounce dried cloud ear mushrooms
  • 0.5 (12 ounce) package silken tofu, cut into 1/2-inch cubes
  • 1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces
  • 2 teaspoons vinegar
  • 1 teaspoon ground white pepper
  • 10 fluid ounces chicken stock
  • 2 ounces cooked ham, thinly sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing cooking wine
  • 2 teaspoons corn flour
  • 2 teaspoons water
  • 2 eggs, beaten
  • 1 teaspoon sesame oil
Instructions:
  • Soak shiitake mushrooms and cloud ear mushrooms in water for 30 minutes until softened. Drain and finely chop the mushrooms.
  • 1. In a pot, bring water to a boil. Add tofu and cook for 1 minute. Remove with a slotted spoon and place in a bowl. Bring water back to a boil, then add bamboo shoots and cook for 1 minute. Drain and set aside bamboo shoots.
  • Combine vinegar and white pepper in a bowl.
  • In a large saucepan, bring chicken stock to a boil. Add bamboo shoots, mushrooms, and ham. Return to a boil and then add tofu, soy sauce, Shaoxing wine, and salt. Bring back to a boil.
  • Combine corn flour and water in a bowl until fully dissolved. Stir the mixture into the chicken stock until the soup begins to thicken. Slowly pour in beaten eggs, stirring gently to create cooked egg ribbons in the soup for 2 to 3 minutes.
  • Incorporate the vinegar-pepper mixture into the soup and finish with a generous drizzle of sesame oil.

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