Chinese Hot and Sour Soup
I fell in love with this soup when mum ordered it at a Chinese restaurant one time, so I learnt how to make it!
Ingredients
For the broth
- 1 litre chicken stock / water, vegetable broth if vegetarian
- 2 tbsp soy sauce
- 2 tbsp chinese black vinegar, white vinegar is suitable
- 1 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 2 tbsp sesame oil
- 1/2 tsp chilli flakes
Main ingredients
- 1/4 cup shiitake mushrooms, sliced
- 1/4 cup sliced black fungus mushrooms, soaked and drained
- 1/4 cup bamboo shoots, sliced (optional)
- 1 block firm tofu, cubed
- 1/4 cup carrots, peeled and julienned
- 2 eggs, beaten
Thickening slurry
- 2 tbsp water
- 2 tbsp cornstarch
Garnish
- Green onion
- Sesame oil
Instructions
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the soy sauce, black vinegar, sugar, salt and white pepper. Stir to combine and let it simmer for 5-10 minutes to allow the flavors to meld.
- Add the soaked mushrooms, carrots and bamboo shoots to the pot. Let them cook for about 5 minutes, or until vegetables are soft and tender. Stir in the tofu and let it heat through for a couple of minutes.
- Bring to boil, stir in eggs to create silky strands. In a small bowl, mix the cornstarch and water together to make a slurry. Slowly pour it into the simmering soup while stirring to thicken it.
- Let it cook for a few more minutes until the soup has a nice, smooth consistency. Taste and adjust seasoning as required. Add more vinegar for extra tang, more white pepper for spice, or a little more soy sauce for depth.Serve and garnish with green onions and a few extra drops of sesame oil, if desired.