This is an authentic, Chinese restaurant-worthy recipe for one of my favorite soups. Its thickness comes from the added cornstarch, and a nice smokiness is obtained by using re-hydrated shiitake mushrooms. The chicken bouillon base could be swapped out for vegetable broth to make it a completely vegetarian recipe, with little change in overall flavor.
51: Hot and Sour Soup
Yield: 4-6 Servings (A little over 2 quarts)
Total Time: 30 minutes
- 4 Shiitake Mushrooms (soaked in warm water if purchased dry)
- 2 tbsp Sesame Oil
- 2″ piece of Ginger, grate half and cut the rest into large pieces.
- 1 1/2 tbsp Chili Garlic Sauce
- 1, 14oz can of Sliced Bamboo Shoots, sliced in half lengthwise
- 1/4 cup Soy Sauce
- 1/4 cup + 3 tbsp Rice Vinegar
- 1 tsp Ground Black Pepper
- pinch of sugar
- 2 qts (8 cups) Chicken stock or water with corresponding bouillon cubes (I think for 8 cups it takes 4 cubes of Knorr brand…)
- 1 Extra Firm Tofu, Sliced into 1/4″ strips
- 3 tbsp Corn Starch mixed with 1/4 cup water (set aside)
- 2 Large Eggs, beaten
- Chopped Green Onions (optional; as garnish)
- This is pretty simple. Prepare all of your ingredients, and combine the mushrooms, bamboo shoots, chili garlic sauce, sesame oil, pepper, and ginger into a large pot (I used my soup kettle). Cook on med-high heat until fragrant (about a minute).
- Add your broth, pinch of sugar, vinegar, and soy sauce and give it a nice stir. While it bubbles at medium heat, add your tofu and your corn starch/water mixture to the pot.
- Beat your eggs into the soup by stirring the soup it in one direction rapidly and letting the current distribute the egg as you pour it into the hot liquid.
- Allow to cook, stirring occasionally, for about 10 minutes on medium heat. It will thicken up nicely.
- Garnish with sliced green onions and enjoy!
While I don’t usually put together all the values for how “healthy” a recipe is, I’ve put together a rough estimate of the nutritional facts based on 2 things:
I only listed the values that were reported on the label of the ingredients (and calculated the amount that was in the recipe therein), and the serving size is 1 and 1/4 cups of soup. Based on that, here’s the following: