How to make The Delicious Hot and Sour Soup
Addictively slurpable hot and sour soup is made with two types of mushrooms, firm tofu, and beaten egg. It's tangy, spicy, comforting, and — best of all — insanely easy to prepare.
Servings 4
Calories 145kcal
Ingredients
- 6 dried shiitake mushrooms
- 2-3 small wood ear mushrooms (optional)
- 3 tablespoons cornstarch
- ⅔ cup water
- 2 tablespoons canola or vegetable oil
- 1 small yellow onion finely chopped
- 6 cups chicken broth
- 1 cup firm tofu drained and diced into ¼-inch cubes
- 4 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 egg beaten
- 1 teaspoon toasted sesame oil
- Kosher salt and ground white pepper
- 2-3 green onions chopped for garnish
Instructions
- Place the dried shiitake and wood ear mushrooms (if using) in a small bowl. Cover with hot water and soak for about 30 minutes. Squeeze the mushrooms dry, reserving the soaking water. Cut off the shiitake mushroom stems, discard, and slice the mushroom caps. Trim away any tough stems from the wood ears, and finely chop.
- In a small bowl, add the cornstarch and mix in the water to make a smooth paste.
- In a 3 quart saucepan, heat the oil over medium. Add the onion and cook until soft, 3-5 minutes. Add the chicken broth, mushrooms, wood ears, and soaking water. Bring to a boil, then reduce to a simmer for 15 minutes.
- Stir in the cornstarch paste, and cook for 3 minutes to thicken. Add the beancurd, light soy sauce, kosher salt, and white pepper.
- Bring the soup to a lazy boil then drizzle in the beaten egg letting it drop through a whisk to make threads in the soup. Stir in the sesame oil and serve with chopped green onion on top.