Hot and Sour Soup
Serves 415 mins prep25 mins cook
A flavorful and comforting Hot and Sour Soup with a perfect balance of spicy, tangy, and sour notes, featuring mushrooms, tofu, and a rich broth.
0 servings
What you need
cup chicken broth
tbsp cornstarch
tbsp water
tbsp sesame oil
tbsp light soy sauce
tsp dark soy sauce
tsp salt
tsp white pepper
Instructions
1 : Soak wood ear mushrooms, shiitake mushrooms, and dried lily flowers in hot water for one hour to rehydrate them. 2 : Cut the tofu into thin strips along with the rehydrated ingredients. 3 : In a large pot, add chicken broth and bring it to a boil over high heat. 4 : Once the broth is boiling, add shiitake mushrooms, lily flowers, bamboo shoots, and wood ear mushrooms. Turn the heat to medium and let them cook for 4-5 minutes. 5 : Add the tofu and the seasoning sauce. Stir to mix well. 6 : With the soup on simmer, slowly add the cornstarch slurry as you stir in a circular motion. 7 : Continue simmering until the soup thickens. 8 : Pour the beaten egg slowly and let it sit for 20 seconds before stirring. 9 : Turn off the heat and drizzle sesame oil and garnish with scallions. Enjoy!View original recipe