Chinese Hot and Sour Soup
Ingredients
- 6 dried Chinese black fungus
- 6 mushrooms mushrooms
- 5 lily buds lily buds
- 1 can bamboo shoots
- 2 tablespoons red wine vinegar
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 4 cups chicken broth
- 1/2 block firm tofu
- 1 large egg, beaten
- 1 teaspoon sesame oil
- 3 scallions scallions
- 1/4 teaspoon salt
- 1 1/2 teaspoons white pepper
- 1/4 teaspoon chili oil
- Cilantro Cilantro Cilantro
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Instructions
- Pour boiling water over the mushrooms to cover and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit.,After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak.)
- Pour boiling water over the lily buds to cover and allow to sit for 15 minutes. Cut the buds crosswise, then tear them up into a few bunches.
- Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.
- Place the chicken broth into a pot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat.
- Pour the egg in a slow steam while stirring the soup allowing it to instantly cook and feather into the soup.
- Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro (if using) to garnish and for added flavor. Serve immediately.
Source
Original recipe: View Original