Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 45 min
Yield: 6 servings
Ingredients: ½ oz dried wood ear mushrooms; ¼ cup dried lily buds; 6 cups chicken stock; 4 oz shiitake mushrooms; ½ cup bamboo shoots; 2 Tbs light soy sauce; 3 Tbs black vinegar; 1 tsp white pepper; ½ tsp kosher salt; 8 oz firm tofu; 3 Tbs cornstarch; 2 large eggs; 1 tsp toasted sesame oil; 3 scallions

👥 6 servings

⏱️ 45 minutes

🗣️ English (detected)

category: Soups

counters: Takeout Counter

aka: hot and sour soup, hot & sour soup, suan la tang, 酸辣湯, 酸辣汤

pairs-with: egg-rolls

slack: narrow — the cornstarch goes in two minutes before the egg; a soup thickened after the egg goes cloudy and stays so

step: ribbon the egg in off the heat

#tofu #mushrooms #eggs #chinese #stovetop

From: John Chen's Tabular Recipes

🥘 Ingredients

dried wood ear mushrooms ½ oz
dried lily buds ¼ cup
chicken stock 6 cups
shiitake mushrooms 4 oz
bamboo shoots ½ cup
light soy sauce 2 Tbs
black vinegar 3 Tbs
white pepper 1 tsp
kosher salt ½ tsp
firm tofu 8 oz
cornstarch 3 Tbs
eggs 2 large
toasted sesame oil 1 tsp
scallions 3

1

Soak dried wood ear mushrooms and dried lily buds in hot water for 20 min , then drain them, cut away any hard knots, and shred both.
2

Simmer chicken stock with @&( timer , shiitake mushrooms , and bamboo shoots for 10 min .
3

Season @&( timer with light soy sauce , black vinegar , white pepper , and kosher salt , off a hard boil so neither the sour nor the hot cooks away.
4

Slide firm tofu into @&( timer and thicken it with cornstarch , 2 min , until it is thick enough to hold a ribbon.
5

Stir eggs into @&( timer in a thin stream off the heat, wait 10 seconds, then finish with toasted sesame oil and scallions .

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