Description
This is a simple, yet flavor-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham, and eggs in a hot and sour soup base. Garnish soup with cilantro or spring onions.
Ingredients
- 1 ¾ ounces dried shiitake mushrooms
- 1 ounce dried cloud ear mushrooms
- ½ (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
Instructions
- Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened
- about 30 minutes. Drain and finely chop the mushrooms.
- 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.
- Mix vinegar and white pepper together in a bowl.
- 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.
- 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.
- Stir vinegar-pepper mixture into soup and drizzle in sesame oil.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 4