Simple Hot and Sour Soup recipe

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Ingredients

1 ¾ ounces dried shiitake mushrooms
1 ounce dried cloud ear mushrooms
½ (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
salt to taste
2 teaspoons corn flour
2 teaspoons water
2 eggs, beaten
1 teaspoon sesame oil

Nutrition Info

185.3 calories
carbohydrate: 19.4 g
cholesterol: 101.1 mg
fat: 8 g
fiber: 7.4 g
protein: 11.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 573.5 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place shiitake mushrooms and cloud ear mushrooms in a bowl of water, soak until softened, about 30 minutes. Drain and finely chop the mushrooms.

  2. Bring a pot of water to a boil, add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots, cook for 1 minute. Drain and set bamboo shoots aside.

  3. Mix vinegar and white pepper together in a bowl.

  4. Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham, return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt, bring back to a boil.

  5. Mix corn flour and water together in a bowl until dissolved, stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.

  6. Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

Recipe Yield

4 servings

Recipe Note

This is a simple, yet flavor-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham, and eggs in a hot and sour soup base. Garnish soup with cilantro or spring onions.

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