Hot and Sour Soup

Hot and sour soup has a simple broth thickened with silkened egg ribbons. Tofu, bamboo shoots and mushrooms make it really filling and delicious

Course Soup

Cuisine Chinese

Prep Time 30

Cook Time 20

Servings servings

Calories 10kcal

Begin with soaking dry Shittake Mushroom in hot water. Cover and let it rehydrate for at least 20-25 minutes. Squeeze excess water from mushrooms and slice them thin.
Cut tofu into small bite-sized pieces. Cut bamboo shoots into long strips.
Heat oil in a heavy-bottom soup pot. Add two dry red chilies and saute for 30 seconds until they change color to dark brown and smell smokey. (ref note 3). Remove from the oil.
Carefully add chicken stock ( it might splatter initially), light soy sauce, dark soy sauce, sugar, ginger, sesame oil, sugar, white pepper, and vinegar. Mix well and bring to a slow boil. Check the seasoning and adjust as per taste.
Add sliced mushrooms, tofu, and bamboo shoots. simmer for 5 minutes.
Make cornflour slurry by mixing cornflour and water. Slowly stir the slurry to the soup and mix continuously to avoid any lump. Simmer for the soup to thicken slightly.
Lower the heat. Beat eggs really well. While slowly stirring the soup, add beaten eggs gradually. It will form thin ribbons of egg that is silky and soft. Once all the eggs have been added to the soup, switch off the flame.
Garnish it with fresh green onion while serving.

Dry Shiitake mushrooms have an intense flavor compared to fresh ones. You can use about 1 cup of sliced fresh shiitake instead.
Instead of using only Shiitake, you can use a blend of Shiitake, wood ear mushrooms, and baby bella mushrooms as well.
If you prefer more heat, then add 1/4 teaspoon- 1/2 teaspoon red chilli flakes instead of whole dry red chili. Keep a close watch while adding chilli flakes, because if the oil is too hot the flakes will burn instantly.