A classic Chinese soup delivering a bold combination of savory, spicy, and tangy flavors. Silky egg ribbons, tofu, and mushrooms swim in a rich, slightly thickened broth that's sure to awaken your tastebuds.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: asian, Chinese
Keyword: Hot and sour soup
Servings: 6
Calories: 266kcal
Author: Kellie
Cost: $10
Equipment
1 dutch oven
Ingredients
2cupshot water
4ouncesdried shiitake mushrooms
1tablespoonolive oil
8ouncesfresh shiitake mushrooms or baby Bella mushroomsthinly sliced.
8ouncecan bamboo shootsdrained
1tablespoonfresh gingerminced
2garlic cloves minced
1/3cuprice wine vinegar
1/4cupsoy sauce
1tablespoonchili garlic sauce
6cupschicken stock
1/4teaspoonsugar
2large eggswhisked
8ouncesfirm tofucut into 1/2 inch cubes
3tablespoonscornstarch mixed with 1/4 cup chicken stock
Chopped green onions
Chopped Cilantro
Instructions
Put the dried mushrooms in a small bowl and cover with the boiling water. Allow to stand for 30 minutes until reconstituted. Remove with a slotted spoon and reserve the water.
Heat the olive oil in a large dutch oven over medium high heat.
Add the mushrooms, bamboo shoots, ginger and garlic. Cook for 1 minute until beginning to smell fragrant.
In a small bowl, combine the vinegar, soy sauce, chili garlic sauce and sugar.
Pour the mixture over the mushrooms and toss to combine.
Add the chicken stock and reserved mushroom water. Bring the soup to a boil and simmer for 10 minutes.
Stir in the tofu and cook for three minutes longer.
Dissolve the cornstarch in the chicken stock and stir until smooth.
Stir the slurry into the soup and continue to cook until the soup begins to thicken.
Remove the soup from the heat and stir it in a circular motion before streaming in the eggs. The eggs should become long and stringy like Egg Drop Soup.
Serve the soup with the green onions and cilantro.