Name: Hot and Sour Soup
Ingredients: 1 L chicken or pork stock; 150 g firm tofu; 20 g dried wood ear mushrooms; 80 g bamboo shoots (canned); 2 whole eggs; 3 tbsp soy sauce; 3 tbsp black vinegar; 1 tsp white pepper; 3 tbsp cornstarch; 1 tsp sesame oil; 2 stalks scallions; 1 tsp chili oil

1

Soak wood ear mushrooms in warm water 20 minutes. Drain, trim hard bits, slice thinly.

2

Cut tofu and bamboo shoots into thin matchstick strips.

3

Bring stock to a boil. Add mushrooms, bamboo shoots, and tofu. Simmer 5 minutes.

4

Add soy sauce, black vinegar, and white pepper. Taste and adjust — it should be distinctly sour and peppery.

5

Mix cornstarch with 4 tbsp cold water. Pour slowly into the simmering soup while stirring to thicken.

6

Beat eggs lightly. Slowly drizzle into the soup in a thin stream while stirring gently to create egg ribbons.

7

Finish with sesame oil and chili oil. Garnish with sliced scallions. Serve hot.

Hot and Sour Soup

Ingredients

Instructions

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