Description
I’m very excited to be sharing what is probably the most delicious soup I still haven’t done a video for–unless I have and forgot. Yes, it’s hot, and yes, it’s sour, but it’s also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.
Ingredients
- ¾ ounce dried shiitake mushrooms
- 2 tablespoons soy sauce, or more to taste
- ¼ cup seasoned rice vinegar
- 1 teaspoon ground white pepper, or to taste
- ¼ teaspoon sesame oil
- 3 tablespoons cornstarch, or as needed
- 3 tablespoons water, or as needed
- 2 teaspoons vegetable oil
- 1 teaspoon minced fresh ginger root
- ¼ cup sliced green onions
- 4 cups chicken broth
- ¼ cup grated carrot
- 2 tablespoons thinly sliced red bell pepper
- ½ cup bamboo shoots
- 1 cup cubed tofu
- 2 large eggs, beaten
Instructions
- Soak dried shiitake mushrooms in hot water
- stirring occasionally
- until soft
- 15 to 20 minutes. Drain well and slice into thin strips.
- Whisk soy sauce
- vinegar
- ground white pepper
- and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
- Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
- Heat vegetable oil in a saucepan over medium-high heat. Add ginger
- sliced green onions
- and shiitake mushrooms. Cook
- stirring
- for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Stir in carrot
- red pepper
- bamboo shoots
- tofu
- and the hot and sour mixture. Let simmer for 5 minutes.
- Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
- Stir the cornstarch slurry to make sure it’s well blended
- then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat
- taste for seasoning
- and serve.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 4