Hot and Sour Soup
Lunch, Sides, Vegetables, Winter
April 18, 2021
- Yields: 8-10 servings (about 1 cup per serving)
Ingredients
6 cups low-sodium vegetable or low-sodium chicken stock plus 2 cups of water
2 dried chili peppers, seeded and minced
1 teaspoon mushroom flavored dark soy sauce
1 teaspoon low-sodium soy sauce
½ teaspoon freshly ground white pepper
¼ cup dried lily flowers, soaked for an hour and thinly sliced
¼ cup wood ears, soaked for an hour and thinly sliced
¼ cup dried shiitake mushrooms, soaked for an hour and thinly sliced
¼ cup winter bamboo shoots (fresh or canned) sliced into thin strips
½ cup packaged firm tofu, cut into 2-inch long by ¼-inch wide pieces
3 tablespoons rice or white vinegar
Directions
1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
2.In a wok or medium pot, pour broth and water, then add chili peppers, soy sauces and white pepper, bring to a boil.
3.Add flowers, wood ears, mushrooms, bamboo shoots and bring soup to a simmer.
4.Add tofu, sesame oil, vinegar, sugar and stir it. Bring soup to a simmer.
5.Remix cornstarch to ensure it’s well dissolved. Using a spoon, stir soup at the center in a steady circular motion to create a whirlpool and slowly pour in the corn starch mixture in a thin stream to prevent clumping. Bring to a simmer.
6.Using the same “whirlpool” technique pour in the beaten eggs, making sure you do it fast enough to obtain thin egg swirls. Bring to a simmer.