Hot and Sour Soup

Serves 1
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Directions

  1. 1Soak 1/4 cup of dried wood ear mushrooms in hot water for about 15 minutes or until they are quadruple in size.
  2. 2Soak 1/4 cup of dried wood ear mushrooms in hot water for about 15 minutes or until they are quadruple in size.
  3. 3Soak 1/4 cup of dried wood ear mushrooms in hot water for about 15 minutes or until they are quadruple in size.
  4. 4Once rehydrated, cut off any hard parts from the wood ear mushrooms and thinly slice them.
  5. 5Once rehydrated, cut off any hard parts from the wood ear mushrooms and thinly slice them.
  6. 6Once rehydrated, cut off any hard parts from the wood ear mushrooms and thinly slice them.
  7. 7Drain and rinse canned bamboo shoots, then thinly slice them lengthwise.
  8. 8Drain and rinse canned bamboo shoots, then thinly slice them lengthwise.
  9. 9Drain and rinse canned bamboo shoots, then thinly slice them lengthwise.
  10. 10Drain 8 oz of medium firm tofu and thinly slice it.
  11. 11Drain 8 oz of medium firm tofu and thinly slice it.
  12. 12Drain 8 oz of medium firm tofu and thinly slice it.
  13. 13Make a slurry with cornstarch and water.
  14. 14Make a slurry with cornstarch and water.
  15. 15Make a slurry with cornstarch and water.
  16. 16Whisk two large eggs with a splash of water until fairly smooth.
  17. 17Whisk two large eggs with a splash of water until fairly smooth.
  18. 18Whisk two large eggs with a splash of water until fairly smooth.
  19. 19Bring 8 cups of low sodium chicken broth to a boil.
  20. 20Bring 8 cups of low sodium chicken broth to a boil.
  21. 21Bring 8 cups of low sodium chicken broth to a boil.
  22. 22Add the chopped wood ear mushrooms, bamboo shoots, and tofu to the boiling broth to warm them through.
  23. 23Add the chopped wood ear mushrooms, bamboo shoots, and tofu to the boiling broth to warm them through.
  24. 24Add the chopped wood ear mushrooms, bamboo shoots, and tofu to the boiling broth to warm them through.
  25. 25Add Chinkiang vinegar, light soy sauce, dark soy sauce, toasted sesame oil, crushed red pepper flakes, sugar, white pepper, and salt to the soup.
  26. 26Add Chinkiang vinegar, light soy sauce, dark soy sauce, toasted sesame oil, crushed red pepper flakes, sugar, white pepper, and salt to the soup.
  27. 27Add Chinkiang vinegar, light soy sauce, dark soy sauce, toasted sesame oil, crushed red pepper flakes, sugar, white pepper, and salt to the soup.
  28. 28Stir the soup to break up any clumps and heat everything through.
  29. 29Stir the soup to break up any clumps and heat everything through.
  30. 30Stir the soup to break up any clumps and heat everything through.
  31. 31Whisk the cornstarch slurry again and then drizzle it into the soup while stirring until the soup is slightly thickened and glossy.
  32. 32Whisk the cornstarch slurry again and then drizzle it into the soup while stirring until the soup is slightly thickened and glossy.
  33. 33Whisk the cornstarch slurry again and then drizzle it into the soup while stirring until the soup is slightly thickened and glossy.
  34. 34Ensure the hot and sour soup is boiling, then slowly stir in the whisked egg mixture to create egg ribbons.
  35. 35Ensure the hot and sour soup is boiling, then slowly stir in the whisked egg mixture to create egg ribbons.
  36. 36Ensure the hot and sour soup is boiling, then slowly stir in the whisked egg mixture to create egg ribbons.
  37. 37Serve once the egg is fully cooked.
  38. 38Serve once the egg is fully cooked.
  39. 39Serve once the egg is fully cooked.
  40. 40Top with fresh scallions.
  41. 41Top with fresh scallions.
  42. 42Top with fresh scallions.

Ingredients

  • 0.25 cup dried wood ear mushrooms
  • 0.25 cup dried wood ear mushrooms
  • 0.25 cup dried wood ear mushrooms
  • canned bamboo shoots, drained and rinsed
  • canned bamboo shoots, drained and rinsed
  • canned bamboo shoots, drained and rinsed
  • 8 oz medium firm tofu, drained
  • 8 oz medium firm tofu, drained
  • 8 oz medium firm tofu, drained
  • cornstarch
  • cornstarch
  • cornstarch
  • water
  • water
  • water
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 8 cups low sodium chicken broth
  • 8 cups low sodium chicken broth
  • 8 cups low sodium chicken broth
  • Chinkiang vinegar
  • Chinkiang vinegar
  • Chinkiang vinegar
  • light soy sauce
  • light soy sauce
  • light soy sauce
  • dark soy sauce
  • dark soy sauce
  • dark soy sauce
  • toasted sesame oil
  • toasted sesame oil
  • toasted sesame oil
  • crushed red pepper flakes
  • crushed red pepper flakes
  • crushed red pepper flakes
  • sugar
  • sugar
  • sugar
  • white pepper
  • white pepper
  • white pepper
  • salt
  • salt
  • salt
  • fresh scallions
  • fresh scallions
  • fresh scallions

Equipment

spatula

Tips

  • Thinly slice rehydrated wood ear mushrooms and bamboo shoots for nice long strips.
  • Use medium firm tofu to prevent disintegration in the soup.
  • Always whisk cornstarch slurry again before use.
  • The soup needs to be boiling when slowly stirring in the egg mixture to create egg ribbons.