Hot And Sour Soup

My family adores this restaurant-style hot and sour soup. It features a savory broth loaded with smoked tofu, mushrooms, and whisked egg. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Chinese

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 149kcal

Author Arman Liew

Ingredients

1 tablespoon wood ear mushrooms dried
1/4 cup shiitake mushrooms dried
7 cups chicken broth
7 ounces smoked tofu sliced into strips
4 ounces bamboo shoots cut into strips
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1/4 cup rice vinegar
1 teaspoon sesame oil
1 scallion sliced
1 tablespoon sugar
1 teaspoon red pepper flakes
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water
1 large egg lightly whisked

Instructions

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.

Video

Notes

TO STORE: Let the soup cool completely, then store it in an airtight container in the fridge for 4-5 days.

TO FREEZE: Let the soup cool, pour it into freezer-safe containers, and freeze for up to 3 months.

TO REHEAT: Gently heat the soup over medium heat until warm, or microwave in 15-second increments, stirring in between.

Nutrition