Hot and Sour Soup (Print Version)
# Ingredients:
→ Main Proteins
01 -
2 eggs, beaten
02 -
220g (7oz) chicken breast
03 -
125g (4oz) firm tofu, diced into 1.2cm chunks
→ Mushrooms
04 -
½ cup wood ear mushrooms, chopped in 1.5cm pieces
05 -
12 shiitake mushrooms, soaked if dried (or 150g fresh)
→ Soup Base
06 -
¼ cup white vinegar
07 -
6 cups (1.5L) low sodium chicken or veggie stock
08 -
2 teaspoons dark soy sauce
09 -
1 tablespoon light soy sauce
10 -
1 teaspoon sesame oil
11 -
1 teaspoon grated ginger
12 -
½ teaspoon white pepper
13 -
1 teaspoon sugar
14 -
1 teaspoon dried chili flakes
→ Thickener & Garnish
15 -
¼ cup bamboo shoots, sliced thin
16 -
¼ cup cornstarch
17 -
¼ cup water
18 -
Salt as needed
19 -
1 scallion/shallot, chopped fine
# Instructions:
01 -
Let dried shiitakes soak in hot water for about 20-30 minutes or until they soften. After draining, slice them thin.
02 -
In a pot, combine broth, sesame oil, soy sauces, ginger, pepper, chili, and sugar. Cover and simmer chicken for 10 minutes, then remove and shred it.
03 -
Add mushrooms, tofu, bamboo shoots, shredded chicken, and vinegar into the broth. Let it simmer for another 10 minutes.
04 -
Mix water and cornstarch together. Slowly stir the mix into the soup until it starts to thicken.
05 -
Stir soup in a circular motion and slowly pour beaten eggs in a thin drizzle to make ribbons. Taste and adjust salt if needed.
06 -
Toss in scallions and serve while it’s hot.
# Notes:
01 -
Skip the chicken to make it vegetarian-friendly
02 -
Store in the fridge for up to 5 days
03 -
Freezing is possible; soup might need re-thickening when reheated