Hot and Sour Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
4 cups low-sodium chicken stock
02 -
½ tablespoon regular soy sauce
03 -
2 teaspoons dark soy sauce
04 -
1 teaspoon sesame oil
05 -
1 teaspoon chicken bouillon powder
06 -
¼ teaspoon white granulated sugar
07 -
2 tablespoons white vinegar
08 -
Salt and white pepper to taste
→ Vegetables and Protein
09 -
½ cup seafood mushrooms with ends removed (or button mushrooms)
10 -
5 shiitake mushrooms, sliced
11 -
¼ cup carrot, julienned
12 -
1–2 tablespoons red chili, sliced (optional)
13 -
½ cup soft tofu, cut into ¼-inch thick strips (or medium to firm tofu)
14 -
1 green onion, finely chopped
15 -
2 large eggs, beaten
→ Thickening Agent
16 -
2 tablespoons cornstarch or potato starch
17 -
¼ cup cold water
# Instructions:
01 -
In a small bowl, combine cornstarch and cold water until well mixed. Set aside.
02 -
In a medium-sized pot, pour in chicken stock. Season with regular soy sauce, dark soy sauce, sugar, chicken bouillon powder, and sesame oil. Stir well.
03 -
Cover the pot and bring the mixture to a boil on medium-high heat.
04 -
Once boiling, reduce heat to low-medium and add shiitake mushrooms, carrots, seafood mushrooms, and red chilies. Simmer uncovered for 1–2 minutes.
05 -
Reduce heat further and gently lower in thin strips of soft tofu. Stir gently.
06 -
Stir in the cornstarch slurry to slightly thicken the soup. Simmer for 30–60 seconds.
07 -
While stirring the soup in a circular motion, pour beaten eggs in a thin stream. Stir again to form ribbons.
08 -
Add green onions, then season soup with white vinegar, salt, and white pepper to taste. Serve hot.
# Notes:
01 -
Adjust the level of white vinegar and red chili to taste if you prefer a more sour or spicy flavor.