Hot and Sour Soup

16 INGREDIENTS • 11 STEPS • 45MINS

Hot and Sour Soup

Recipe

5.0

3 ratings

Hot and Sour Soup is a Chinese-American restaurant favorite. A very hearty and tangy soup full of mushrooms, tofu, and bamboo shoots.

Love This Recipe?

Hot and Sour Soup

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Hot and Sour Soup is a Chinese-American restaurant favorite. A very hearty and tangy soup full of mushrooms, tofu, and bamboo shoots.

45MINS

Total Time

$1.89

Cost Per Serving

Ingredients

Servings

6

us / metric

3

Dried Shiitake Mushrooms

3 Tbsp

Wood Ear Mushrooms

3 Tbsp

1/2 cup

Water

6 cups

Chicken Stock

1/2 cup

Apple Cider Vinegar

2 Tbsp

1 Tbsp

Brown Sugar

1 Tbsp

Sesame Oil

1 tsp

3/4 cup

2 tsp

2

Eggs, lightly beaten

1/2 cup

Tofu, diced

3 dashes

Ground White Pepper

2 stalks

Scallions, chopped

Nutrition Per Serving

VIEW ALL

Calories

208

Fat

9.5 g

Protein

11.5 g

Carbs

20.0 g

Love This Recipe?

Hot and Sour Soup

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Cooking InstructionsHide images

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 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 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 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 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 8 Add Chili Oil (2 tsp).

step 9

Pour the 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 9 Pour the 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 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!

step 11 Transfer soup to serving bowls and top with Scallions (2 stalks). Serve and enjoy!

Tags

0 Saved

top