Hot and Sour Soup Recipe
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This Hot and Sour Soup is a vibrant, flavorful classic featuring a spicy and tangy broth infused with dried red chili peppers, ginger, and soy sauces. Combined with a medley of mushrooms, bamboo shoots, tofu, and eggs, it offers a satisfying balance of textures and tastes that make it perfect as a comforting appetizer or a light meal.
Ingredients
Instructions
In a large pot, combine the minced dried red chili pepper, chicken broth, grated ginger, white pepper, salt, sugar, light soy sauce, dark soy sauce, distilled white vinegar, and sesame oil. Bring to a simmer over medium heat to develop a harmonious hot and sour flavor base.
Add the thinly sliced shiitake, wood ear, and king oyster mushrooms along with the julienned bamboo shoots to the simmering broth. Cook gently for about 5 minutes until the mushrooms soften and release their earthy flavors.
Gently add the cubed firm tofu into the soup, simmering carefully for another 2-3 minutes to heat through without breaking the tofu apart.
In a small bowl, mix the cornstarch and water until smooth to create a slurry. Slowly drizzle this into the hot soup while stirring continuously to thicken the broth evenly.
Beat the eggs with half a tablespoon of water. Slowly pour the egg mixture into the soup in a thin stream while gently stirring to form delicate egg ribbons throughout the soup.
Stir in the chopped green onions just before removing the pot from heat for a fresh, bright garnish and touch of crunch.
Ladle the hot and sour soup into bowls and serve immediately for the best flavor and texture experience.
