Simple Hot and Sour Soup recipe
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Ingredients
- 1 ¾ ounces dried shiitake mushrooms 1 ounce dried cloud ear mushrooms ½ (12 ounce) package silken tofu, cut into 1/2-inch cubes 1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces 2 teaspoons vinegar 1 teaspoon ground white pepper 10 fluid ounces chicken stock 2 ounces cooked ham, thinly sliced 1 teaspoon soy sauce 1 teaspoon Shaoxing cooking wine salt to taste 2 teaspoons corn flour 2 teaspoons water 2 eggs, beaten 1 teaspoon sesame oil
Nutrition Info
- 185.3 caloriescarbohydrate: 19.4 gcholesterol: 101.1 mgfat: 8 gfiber: 7.4 gprotein: 11.8 gsaturatedFat: 2.2 gservingSize: -sodium: 573.5 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Simple Hot and Sour Soup
Directions
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Place shiitake mushrooms and cloud ear mushrooms in a bowl of water, soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
Bring a pot of water to a boil, add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots, cook for 1 minute. Drain and set bamboo shoots aside.
Mix vinegar and white pepper together in a bowl.
Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham, return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt, bring back to a boil.
Mix corn flour and water together in a bowl until dissolved, stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
Stir vinegar-pepper mixture into soup and drizzle in sesame oil.