About This Recipe:
I love all types of acidity in my savory dishes- lemons, limes, white vinegar, red vinegar, balsamic vinegar, etc. So it makes sense that Chinese hot and sour soup is one of my favorite soups to slurp. This was my first time making hot and sour soup at home, and I know it might not be the exact traditional way (I couldn’t find dried shiitake mushrooms and some other commonly used ingredients,) but it tasted pretty damn good. I prefer my soup extra tangy so I use 1/2 cup of white vinegar, but 1/3 cup might be enough for you. And I don’t like my soup too gloopy so I only use 2 tbls of cornstarch. My favorite part is stirring in the beaten eggs and watching the egg ribbons form- it’s super satisfying just wait!
Enjoy!
Ingredients (4 servings)
-6 oz shiitake mushrooms, sliced
-6 cups vegetable stock
-1 inch piece ginger, thinly sliced
-3 tbls soy sauce
-1 tsp sesame oil
-1/2 cup white vinegar
-2 tbls cornstarch, mixed with 1/4 cup water
-2 eggs, beaten
-6 oz firm tofu, cut into small cubes
-4 scallions, finely sliced
-Vegetable oil
-Salt and pepper
Instructions (30 minutes)
1. In a large pot over medium high heat, pour in 1 tbl of vegetable oil and cook the mushrooms for 5 minutes. Transfer to a bowl and set aside.
2. Pour in the vegetable broth and bring to a boil. Then add in the ginger, soy sauce, sesame oil, and white vinegar.
3. Stir in the cornstarch and water mixture, and simmer the soup on low heat for 5 minutes to thicken.
4. Swirl in the beaten eggs and add in the tofu and scallions. Simmer for another 5 minutes and season with salt and pepper.
The Corporate Cookbook 