Cantonese-style Hot and Sour Soup Recipe
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Category
Soups and Stews
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Cusine
Chinese
What do you need?
How to make?
Ingredients
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
4 cups chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons sugar
1/2 teaspoon white pepper powder
2 tablespoons cornstarch mixed with 3 tablespoons water to make a slurry
8 ounces firm tofu, cut into cubes
4 ounces mushrooms, sliced
1/4 cup bamboo shoots, sliced
2 eggs, lightly beaten
2 green onions, chopped
Directions
Put stock in a 3- to 4-quart saucepan and set aside. Place dried mushrooms in a small bowl and cover with 3 cups of warm water, submerging all the pieces. Set aside for 15 minutes until mushrooms are reconstituted. Strain mushroom-infused liquid into the pot with the soup. Remove the tough central portion of the wood ear mushrooms and discard. Cut the wood ear and shiitake mushrooms into slivers and set aside.