Chinese Hot And Sour Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Hot and Sour Soup (made properly) is packed with flavor and wonderful textures - silky tofu, crunchy carrots, bamboo, egg drop and meaty mushrooms. Adjust the heat level to your own taste (every seasoning here is to taste! Read more !) I never measure when I make this so please know these are just estimates. Ingredients:
1 tablespoon oil |
white part of 4 green onions, finely sliced |
a couple handfuls of mushrooms (i have used fresh wood ear, white/brown beech, shitake, even reg white mushrooms work) |
a few slices of fresh ginger |
2 carrots, peeled and julienned |
1/2 cup fresh bamboo shoots, julienned |
3 tablespoons rice vinegar |
4 tablespoons soy sauce |
1 teaspoon sea salt |
1 teaspoon sugar |
4-6 cups homemade chicken stock |
1 package firm tofu, cut into small cubes |
1 teaspoon white pepper, ground |
1 teaspoon sesame oil |
2 teaspoons hot chili oil |
2 eggs, lightly beaten |
4 green onions, green tops, thinly sliced |
slurry to thicken |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. Heat the oil in a large pot over medium-high heat. Saute mushrooms and whites of green onions for a few minutes. Add ginger, carrots, bamboo shoots and saute for a few more minutes.
2. Add the broth and tofu and bring to a boil. Add all seasonings/oils and the cornstarch mixture and stir until it thickens.
3. Pour the eggs into the soup in a thin stream while stirring the soup.
4. Serve garnished with green onions.
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