Simple Hot and Sour Soup
This is a simple, yet flavor-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham, and eggs in a hot and sour soup base. Garnish soup with cilantro or spring onions.
- Serves: 4 persons
- 1¾ ounces dried shiitake mushrooms
- 1ounce 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
- 2teaspoons vinegar
- 1teaspoon ground white pepper
- 10fluid ounces chicken stock
- 2ounces cooked ham, thinly sliced
- 1teaspoon soy sauce
- 1teaspoon Shaoxing cooking wine
- salt to taste
- 2teaspoons corn flour
- 2teaspoons water
- 2eggs, beaten
- 1teaspoon sesame oil
Step 1Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
Step 2Bring 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.
Step 3Mix vinegar and white pepper together in a bowl.
Step 4Bring 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.
Step 5Mix 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.
Step 6Stir vinegar-pepper mixture into soup and drizzle in sesame oil.