This hot and sour soup recipe features a savory and tangy broth loaded with tofu, mushrooms, and spices. Ready in just 10 minutes, this tastes like the Chinese takeout classic.
In separate bowls, soak the dried mushrooms with one cup of boiling water each. Let it sit for at least 30 minutes.
Thinly slice the shiitake mushrooms, keeping the water, then roughly chop the wood ear mushrooms, discarding that water.
Add the chicken broth to a small saucepan, along with the water from the shiitake mushrooms. Add mushrooms, bamboo, and tofu to the soup and let it simmer for several minutes. Pour in both soy sauces, vinegar, sesame oil, scallion, sugar, chili pepper, and black pepper.
Combine the cornstarch and water in a small bowl. Make a whirlpool with a soup ladle and drizzle the cornstarch mixture into the soup, stirring constantly.
Once the soup is thicker, repeat the process with a soup ladle stirring the soup and adding the whisked egg.
Serve the soup garnished with some fresh coriander and scallions.
Notes
TO STORE: Let the leftover soup cool completely, then store it in an airtight container in the refrigerator for 2 to 3 days.TO REHEAT: Gently heat the soup in a pot over medium-low heat until it’s warmed through. You can also reheat it in the microwave in 15-second increments, stirring in between.