Better than takeout Hot and Sour Soup! This rich and flavorful soup is packed with wood ear mushrooms, tofu, and silky egg with a bit of spice and tang to make for an incredible comfort meal!
Ingredients:
- 8 cups chicken stock
- 3 tbsp distilled white vinegar
- 1 tsp white pepper
- kosher salt (to taste)
- 1/2 tsp sugar
- 3 tbsp light soy sauce low sodium
- 2 tsp dark soy sauce
- 1/2 tsp msg
- 1 tsp sesame oil
Vegetables:
- 12 oz assorted mushrooms I used sliced wood ears mushrooms, shiitake mushrooms, and king oyster mushrooms
- 2 green onions chopped
- 3 dried red chilis or 1 tsp of red pepper flakes
- 6 oz firm tofu cut into 1″ pieces
- 4 oz bamboo shoots sliced
- 1/2 tbsp neutral oil
- 3 eggs
- Cornstarch Slurry
- 1/4 cup cornstarch
- 1/2 cup water
Instructions:
- Slice vegetables and tofu and set aside. Mix together cornstarch slurry and beat eggs in two separate bowls.
- Heat wok or heavy bottomed pot on high and add 1/2 tbsp of oil. Add chilis and saute for 1 minute and remove once the chilis have infused in the oil.
- In the pot, pour in 8 cups of chicken stock and season with white pepper, sugar, msg, light soy sauce and dark soy sauce, and sesame oil. Mix and season with salt to taste.
- Add sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil.
- Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to your preference.
- Turn heat to low, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons throughout the soup
- Add 3 tbsp of white vinegar and additional sesame oil to taste. Mix together, garnish with green onions and serve.