Every once in a while I get a craving for Chinese food. One of my favorite Chinese soups is hot and sour soup. It is almost like egg drop soup but well hot and sour! I made some this past weekend and wanted to share this easy recipe with you! This soup is great to cure the sniffles depending on how spicy you want it. This recipe isn’t 100% vegetarian because I used chicken broth but that can be easily substituted for vegetable broth if you are a vegetarian! The recipe seems like a lot but it really only takes about 30 minutes to make!
- 2 tsp dark soy sauce (can also be substituted with regular soy sauce if you can’t find a local asian store)
- 4 small Chinese black mushrooms (you can use portobello mushrooms if you can’t find a local asian store)
- 1 1/2 Tbs of cornstarch
- 2 Tbs of olive oil
- 1 large package of firm tofu
- 1 inch peeled and chopped ginger
- 1/2 cup canned sliced bamboo shoots (should be able to find it in the ethnic aisle in grocery stores)
- 2 Tbs of red-wine vingar (you can add a little more if you want it to be a bit more sour)
- 2 Tbs of rice vinegar
- 1 Tbs of chili paste
- Pinch of brown sugar
- 2 eggs
- 1 tsp of kosher salt
- 4 cups of reduced-sodium chicken broth (you can substitute this in with vegetable broth if you are a vegetarian)
- 1 cup of water
- 2 Tbs of freshly ground white pepper (if you are sensitive to spicy foods, I would start with 3 tsp and gradually increase from there)
- 2 Tbs of green scallions
- 2 Tbs of freshly chopped cilantro
- Salt and pepper to taste
- Chop mushrooms into thin slices and discard the stem
- Mince the ginger
- Chop up the green scallions
- Chop up cilantro and set aside 1 Tbs for garnish and use the other 1 Tbs for the soup
- In a bowl, dissolve the 1 1/2 Tbs of cornstarch with some water and stir until smooth
- In a bowl, lightly beat the 2 eggs
- In a bowl, combine the soy sauce, rice vingegar, red-wine vinegar, salt, pepper, and sugar (we will call this the yum yum mixture!)
- Dice tofu into small to medium sized cubes
- Heat a large pot with 2 Tbs of olive oil over medium-high heat
- Add the ginger, chili paste, mushroom, bamboo shoots. Let it cook and stir for 1 minute
- Pour in your yum yum mixture and mix for 1 minute!
- Pour in your 4 cups of chicken broth and 1 cup of water
- Bring soup to boil and simmer for 10 minutes. Add the tofu and let it cook for 3 minutes
- Make sure your cornstarch mixture is smooth. Start stiring the soup in one direction to get a current going and slowly pour the cornstarch mixture. Let soup simmer until the soup thickens
- Once soup starts to look thick, remove pot from heat and slowly pour your beaten eggs in a circular motion. The eggs will cook immediately. Wait about 20 seconds before stiring the soup again.
- Put the soup back on the stove at low heat to simmer. Add the 2 Tbs of green scallions and 1 Tbs of cilantro to the soup and simmer for 15-20 minutes
- Check your soup and add any additional salt, pepper, or vinegar to fit your taste! Enjoy!
Since it is still cold in parts of the country, this is a great soup to warm you right up! The ingredients in this soup might now be something you eat everyday but I promise you will love the end result! I extracted different parts from two recipes that I found so I will link it here and here for you to check it out. Try out the recipe and let me know what you think!
Thanks for reading!
Yours truly, Linh