Simple Hot and Sour Soup Recipe

Simple Hot and Sour Soup Recipe

  • 1 3/4 ounces dried shiitake mushrooms
  • 1 ounce dried cloud ear mushrooms
  • 1/2 (12 ounce) package silken tofu, cut into 1/2-inch cubes
  • 1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces
  • 2 teaspoons vinegar
  • 1 teaspoon ground white pepper
  • 10 fluid ounces chicken stock
  • 2 ounces cooked ham, thinly sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing cooking wine
  • salt to taste
  • 2 teaspoons corn flour
  • 2 teaspoons water
  • 2 eggs, beaten
  • 1 teaspoon sesame oil
  1. Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
  2. Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
  3. Mix vinegar and white pepper together in a bowl.
  4. Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
  5. Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
  6. Stir vinegar-pepper mixture into soup and drizzle in sesame oil.
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