Hot and Sour Soup
About 45mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Hot and Sour Soup
About 45mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Soak dried shiitake mushrooms in hot water.
- 2Slice rehydrated shiitake mushrooms and wood-ear mushrooms.
- 3Julienne bamboo shoots.
- 4Finely chop dried chillies.
- 5In a pot, combine chicken stock, light soy sauce, dark soy sauce, sesame oil, ginger, chopped chillies, white pepper, and sugar. Add the whole chicken breast.
- 6Cover and cook the chicken in the broth.
- 7Remove the cooked chicken and shred it with two forks.
- 8Add white vinegar to the broth. Return shredded chicken to the pot along with sliced mushrooms, bamboo shoots, and cubed tofu. Stir to combine.
- 9Mix cornstarch with water to create a slurry. Add it slowly to the simmering soup while stirring.
- 10Whisk eggs in a small bowl, then slowly pour into the soup while stirring to form ribbons.
- 11Serve the soup, garnished with sliced green onions.
Ingredients
- several dried shiitake mushroom
- a handful wood-ear mushroom
- 1 can canned bamboo shoot
- 2 dried chilli
- 1 liter low sodium chicken stock
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 tbsp ginger
- 1/2 tsp white pepper
- 1 tsp sugar
- 1 chicken breast
- 2 tbsp white vinegar
- 100 g tofu
- 2 tbsp cornstarch
- 2 tbsp water
- 2 egg
- to taste green onion (optional)
Equipment
bowlknifecutting boardpottongsforkswooden spoonmeasuring cup
