Chinese Hot & Sour Soup
Serves 8
Ingredients
- 8-12 cups chicken stock
- ¼ cup dried lily buds
- ½ cup dried wood ear mushrooms
- 1 cup baby shiitake mushrooms
- ½ cup sliced shiitake mushrooms
- ¼ cup dark soy sauce
- 2-3 tbsp red chili paste
- 3 tbsp Chinese black vinegar (or balsamic vinegar)
- 3 tbsp rice wine vinegar
- 1 cup sliced bamboo shoots
- 4 oz can water chestnuts
- 1 cup diced firm tofu
- 2-3 large eggs, lightly beaten
- 4 tbsp cornstarch
- 4 tbsp cold water
- black pepper
- 2 tbsp toasted sesame oil
- ½ cup chopped scallions
How-to
- In a large stock pot, heat chicken stock to a light simmer over medium
- Add lily buds & dried mushrooms, shiitake mushrooms, vinegars, soy sauce, chili paste, bamboo shoots, water chestnuts and simmer 7-10 minutes
- Add firm tofu. Slowly drizzle in the beaten eggs while stirring constantly. It will quickly cook into threads in the broth
- Dissolve cornstarch into water for a "slurry." Stir mixture into soup and return to a simmer for 30 seconds. Remove from heat
- Stir in sesame oil and chopped scallions. Ladle into bowls and serve hot