Hot and Sour Soup
Prep Time Minutes 5
Cook Time 10 Minutes
|Prep Time Minutes 5||Cook Time 10 Minutes||Passive Time||Servings People|
Every time I go to a Chinese Restaurant, I order their hot and sour soup. There is something about the spicy and sour flavors along with the warm broth that makes me want it over and over again. I have played around with many versions of hot and sour soup, to try to get the flavors right without requiring exotic hard to find ingredients and hours of work, and right now, this is the one I am making most. Feel free to add additional ingredients that you love in your hot and sour soup!
- 4 TBS Rice Vinegar
- 2 TBS Cornstarch
- 1 TBS Oil
- 10 ounces Shiitake mushrooms thinly sliced
- 10 ounces Button mushrooms thinly sliced
- 8 Cups Chicken broth
- 2 TBS Soy sauce
- 3 Cloves Garlic minced
- 1 TBS Ginger fresh, grated on a microplane
- ½ tsp White pepper or more if you like it spicy – the white pepper is what gives hot and sour soup the most authentic spiciness
- 2 Eggs lightly beaten
- 14 ounces Tofu, extra firm drained and sliced into thin strips of small cubes
- 1 tsp Sesame oil
- 2 Green onions thinly sliced
- In a small bowl, whisk together vinegar and cornstarch; set aside.
- In a large pot, sautee the mushrooms in the oil until beginning to wilt. Season with salt and pepper.
- Add the garlic and the ginger and sautee for another minute.
- Add the chicken broth, soy sauce, white pepper and tofu to the pot and bring to a boil. Cook for 10 minutes.
- Stir in vinegar mixture until thickened, about 1-2 minutes.
- In a small bowl, combine the beaten eggs and the sesame oil. Gradually add the eggs in a slow steady stream, stirring the liquid in the pot in a circular motion as you pour in the eggs.
- Cook until the eggs are set, about 1 minute.
- Turn off the heat and add green onions. Serve immediately.