Hot and Sour Soup
Hot and Sour Soup is a Chinese-American restaurant favorite. A very hearty and tangy soup full of mushrooms, tofu, and bamboo shoots.
Ingredients
Cooking Instructions
step 1
Soak Dried Shiitake Mushrooms (3) and Wood Ear Mushrooms (3 Tbsp) in hot water until they have reconstituted, about 20-30 minutes.
step 2
Squeeze out any excess water from the mushrooms, then cut into thin slices.
step 3
Mix Corn Starch (3 Tbsp) with Water (1/2 cup). Stir well, then set aside.
step 4
Bring Chicken Stock (6 cups) to a boil in a large pot over medium-high heat.
step 5
In a small bowl, combine Apple Cider Vinegar (1/2 cup), Soy Sauce (2 Tbsp), Brown Sugar (1 Tbsp), Sesame Oil (1 Tbsp), and Dark Soy Sauce (1 tsp). Pour this sauce mixture into the pot of chicken stock.
step 6
Add the sliced mushrooms to the soup, followed by the Bamboo Shoots (3/4 cup).
step 7
Give the cornstarch mixture a good stir, then pour it into the soup. Stir the soup immediately to allow the cornstarch to thicken the soup evenly.
step 8
Add Chili Oil (2 tsp).
step 9
Pour the Eggland's Best Classic Eggs (2) into the soup in a slow, steady stream. While pouring the eggs into the soup, use a pair of chopsticks to swirl the soup. Swirl quickly to get a thin, silky egg consistency, or swirl slowly to get a chunkier texture.
step 10
Add the Tofu (1/2 cup) and the Ground White Pepper (3 dashes). Stir to combine all ingredients.
step 11
Transfer soup to serving bowls and top with Scallions (2 stalks). Serve and enjoy!
