Easy Chinese Hot and Sour Soup Recipe
Ingredients
- 1 ½ Liter chicken stock, homemade or store bought
- 2 tablespoon light soy sauce
- 2 tbsp Shaoxing wine , or any cooking wine
- 1 carrot, julienne
- 1 bunch enoki mushroom
- 4 wood ear mushroom, rehydrated and thinly sliced
- 4 shiitake mushroom , rehydrated and thinly sliced
- 1 cup bamboo shoots, thinly sliced
- ½ block firm tofu , thinly sliced
- 2 tablespoon Chinese black vinegar, plus more to taste
- 1 teaspoon sesame oil, plus more to taste
- 1 teaspoon white pepper, plus more to taste
- salt, to taste
- cilantro or green onion, for garnish
- chili oil, optional
- 2 tablespoon cornstarch
- 3 tbsp water
- 2 eggs , beaten
Instructions
- In a large pot, add chicken stock. Heat over medium-high heat and bring to a boil.
- Add soy sauce and cooking wine and bring it to a gentle simmer.
- Add carrots, enoki mushroom, wood ear mushroom, shiitake mushroom, and bamboo shoots to the soup. Let is simmer for about 2-3 minutes. Then add sliced tofu and simmer for another 2-3 minutes.
- To make cornstarch slurry, mix 2 tablespoons of cornstarch with 3 tablespoons of water in small bowl. Slowly pour the cornstarch slurry into the soup, stirring continuously until the soup thickens and becomes silky. Add more cornstarch slurry if you prefer thicker texture.
- Lower the heat. Then slowly drizzle the beaten eggs into the soup while stirring in circular motion, letting it form into delicate egg ribbons.
- In the end, add Chinese black vinegar, sesame oil, and white pepper. Taste and add more seasonings to your liking. Add more vinegar if you like the sourness, and add more white pepper to add more heat. Optional: you can add chili oil for extra spice.
- Garnish with cilantro or green onions. Add more salt and white pepper if needed. Serve hot and enjoy!
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