Cooked - Hot And Sour Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hot And Sour Soup

4.0

220 g / 7oz chicken breast

12 dried shiitake mushrooms (or 150g/5oz fresh)

½ cup wood ear mushrooms, chopped 1.5cm/⅗" pieces

1 tsp dried chilli / red pepper flakes, adjust spice to taste

2 tsp dark soy sauce

1 tbsp light soy sauce

1 tsp ginger, finely grated

½ tsp white pepper (sub black)

6 cups (1.5L/1.5qt) chicken or veg stock/broth, low sodium

1 tsp sesame oil

1 tsp sugar

¼ cup (65 ml) white vinegar, adjust to taste

125 g / 4oz firm tofu (~ 1 cup), cut into 1.2cm / 0.5" cubes

¼ cup bamboo shoots, thinly sliced

2 eggs, whisked

¼ cup (40g) cornstarch/cornflour

¼ cup (125 ml) water

Salt to taste

1 shallot/scallion, finely sliced

Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly.
Place chicken broth, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.
Once simmering, add chicken, cover and reduce heat so it's simmering.
Cook 10 minutes, remove chicken and shred.
Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.
Stir, simmer for 10 minutes.
Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in.
When it starts simmering again, stir constantly and slowly pour egg in a thin stream.
Taste - add salt if desired, more chilli if you want.
Add shallots and serve!

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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