Simple Hot and Sour Soup
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
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Instructions
- Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
- 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.
- Mix vinegar and white pepper together in a bowl.
- 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.
- 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.
- Stir vinegar-pepper mixture into soup and drizzle in sesame oil.
Source
Original recipe: View Original