Hot and Sour Soup Recipe
Step-by-Step Guide
Servings 6
Ingredients
- 6-8 pcs Dried Shitake Mushroom
- 1/4 cup Bamboo Shoots
- 1/2 Tofu
- 1/4 cup Carrots
- 1/4 Green onions (green part of garnish and white part for cooking)
- 1 tbsp ginger
- 5 cup Broth (chicken or vegetable broth)
- 4 pcs eggs
Soy Sauce Mixture
- 6 tbsp Soy sauce
- 3 tbsp Rice wine vinegar
- 2 tbsp White pepper
- 2 tbsp Sesame oil
Cornstarch Mixture
- 4 tbsp Cornstarch
- 4 tbsp Water
Instructions
- Prepare all the ingredients
- Soak the dried mushrooms in a bowl with hot water. Let it stay for a few minutes
- Slice carrots thinly and chop the green onions. Remember: white part is for cooking and green part is for garnish.
- Slice bamboo shoots and mushroom thinly then mince ginger.
- Soy Sauce Mixture: In a bowl, add soy sauce, rice wine vinegar, white pepper and sesame oil.
- Cornstarch Mixture: In a bowl, mix cornstarch and water until it dissolves.
- After preparing the mixtures, beat the 4 eggs in another bowl
- Heat the soup stock pan then add about 2 tbsp oil. Saute the ginger, leeks and mushroom until fragrant.
- Add the broth. Let it simmer
- Add the carrots, bamboo shoot, mushroom and soy sauce mixture. Turn the heat to high.
- Pour the beaten egg and whisk continuously. Let the egg cook through
- Stir in the cornstarch mixture
- Serve. Enjoy your delicious meal!