Name: Chinese Hot and Sour Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 6 dried Chinese black fungus -; 6 dried wood ear , black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms -; 5 dried lily buds -; 1 (8 ounce) can bamboo shoots -; 2 tablespoons red wine vinegar -; 1 tablespoon white vinegar or rice vinegar -; 1 1/2 tablespoons soy sauce -; 1 tablespoon cornstarch -; 4 cups chicken broth -; 1/2 block firm tofu, diced into small cubes -; 1 large egg, beaten -; 1 teaspoon sesame oil -; 3 scallions, diced -; 1/4 teaspoon salt -; 1 1/2 teaspoons finely ground white pepper -; 1/4 teaspoon chili oil (optional) -; Cilantro (Optional) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chinese Hot and Sour Soup

1. 6 dried Chinese black fungus -

2. 6 dried wood ear , black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms -

3. 5 dried lily buds -

4. 1 (8 ounce) can bamboo shoots -

5. 2 tablespoons red wine vinegar -

6. 1 tablespoon white vinegar or rice vinegar -

7. 1 1/2 tablespoons soy sauce -

8. 1 tablespoon cornstarch -

9. 4 cups chicken broth -

10. 1/2 block firm tofu, diced into small cubes -

11. 1 large egg, beaten -

12. 1 teaspoon sesame oil -

13. 3 scallions, diced -

14. 1/4 teaspoon salt -

15. 1 1/2 teaspoons finely ground white pepper -

16. 1/4 teaspoon chili oil (optional) -

17. Cilantro (Optional) -

How to cook deliciously - Chinese Hot and Sour Soup

1. Stage

Prepare the dried mushrooms: Pour boiling water over the mushrooms to cover and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit. After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak.)

2. Stage

Prepare the lily buds: Pour boiling water over the lily buds to cover and allow to sit for 15 minutes. Cut the buds crosswise, then tear them up into a few bunches.

3. Stage

Prepare the remaining ingredients: Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.

4. Stage

Build the soup: Place the chicken broth into a pot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat.

5. Stage

Pour the beaten egg into the broth: Pour the egg in a slow steam while stirring the soup allowing it to instantly cook and feather into the soup.

6. Stage

Add the scallions, white pepper, sesame oil, and chili oil (if using): Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro (if using) to garnish and for added flavor. Serve immediately.