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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 812 |
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Chinese Hot & Sour Soup Ingredients:
1 oz dried black mushroom (from the asian market) |
1-2 cakes of tofu (i like extra firm) |
2 eggs, beaten |
2 tbs. cornstarch dissolved in 1/3 cup water |
8 cups stock or water |
2 tbs dry sherry or chinese rice wine (optional) |
1/4 cup apple cider vinegar |
1 tbs tamari |
1/2 tsp. black pepper |
1 tbsp - 1/4 c hot chili oil, to taste |
sesame oil |
chopped green onions |
Directions:
1. Pour 2 cups of boiling water over the mushrooms and let stand for 25 minutes.Save the soaking water/stock!
2. Cut the mushrooms and tofu into thin slivers.
3. Combine the mushroom-soaking liquid and the rest of the stock/water and bring to a boil.
4. Add mushrooms and simmer for 10 minutes.
5. Add tofu and simmer 5 minutes.
6. Add the wine, vinegar, tamari, hot chili oil, and pepper.
7. Stir in the cornstarch paste and bring to a gentle boil.
8. Drizzle in the beaten egg as the soup quietly boils.
9. Add salt to taste
10. Serve topped with green onions and little drizzles of sesame oil.
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