Hot and Sour Soup is a Chinese dish that combines a blend
of spicy, tangy, and savory flavors, making it a perfect appetizer
or a main dish when served with rice.
Ingredients (for 4 servings):For the Soup:
● 4 cups chicken broth (or vegetable broth for a vegetarian
version)
● 1/2 cup bamboo shoots, julienned (can be found canned
or fresh)
● 1/2 cup shiitake mushrooms or button mushrooms,
thinly sliced
● 1/2 cup tofu, sliced into thin strips (firm tofu works best)
● 1/4 cup wood ear mushrooms (optional, but adds a
unique texture)
● 1 small carrot, julienned
● 1/2 cup vinegar (preferably rice vinegar)
● 1-2 tbsp soy sauce
● 1-2 tbsp chili paste or chili sauce (adjust to your
spice preference)
● 1 tbsp sesame oil
● 1 tbsp cornstarch mixed with 2 tbsp water (to
thicken the soup)For the Garnish:
● 1 egg, beaten (optional for adding a silky texture)
● 2-3 green onions, chopped
● Cilantro for garnish (optional)
● White pepper (to taste)
Instructions :
Prepare the Broth:
● In a large pot, bring the chicken broth (or vegetable
broth) to a simmer over medium heat.
● Add the bamboo shoots, shiitake mushrooms,
wood ear mushrooms (if using), carrot, and tofu.
Stir gently to combine the ingredients.Add Flavorings:
● Stir in the vinegar, soy sauce, chili paste, and
sesame oil. Adjust the seasoning by adding more
soy sauce or vinegar depending on your preferred
balance of salty and tangy flavors.
● Let the soup simmer for about 5-7 minutes,
allowing the vegetables and tofu to absorb the
flavors.Thicken the Soup:
● Mix the cornstarch with water to create a slurry.
Slowly pour this mixture into the simmering soup
while stirring constantly. This will help thicken the
soup to a nice, velvety texture. Let it cook for
another 2-3 minutes.Add the Egg (Optional):
● If you want to add the egg to the soup, gently pour
the beaten egg into the soup while stirring in a
circular motion. This will create silky ribbons of
egg throughout the soup.Season to Taste:
● Taste the soup and adjust the seasoning. Add
white pepper for extra heat if desired, and adjust
the vinegar for tanginess.Serve:
● Ladle the hot soup into bowls.
● Garnish with chopped green onions and cilantro
for added freshness and color.
