Chef John's Hot and Sour Soup
Ingredients
- ¾ ounce dried shiitake mushrooms
- 2 tablespoons soy sauce, or more to taste
- ¼ cup seasoned rice vinegar
- 1 teaspoon ground white pepper, or to taste
- ¼ teaspoon sesame oil
- 3 tablespoons cornstarch, or as needed
- 3 tablespoons water, or as needed
- 2 teaspoons vegetable oil
- 1 teaspoon minced fresh ginger root
- ¼ cup sliced green onions
- 4 cups chicken broth
- ¼ cup grated carrot
- 2 tablespoons thinly sliced red bell pepper
- ½ cup bamboo shoots
- 1 cup cubed tofu
- 2 large eggs, beaten
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Instructions
- Gather the ingredients.
- Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
- Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
- Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
- Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
- Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
- Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
- Enjoy!
Source
Original recipe: View Original