Hot and Sour Soup
Even though hot and sour soup originated in China, you can probably find it on a menu in some Thai, Vietnamese, Japanese, or even Indian restaurants. I can see why different versions of it have been developed over time – hot and sour soup is super tasty. It is one of my favourite soups and is my soup of choice when I go to Chinese buffets.
I was craving soup recently so I decided to try making hot and sour soup. Surprisingly, it turned out pretty well and was easier to make than I thought it would be. If you are following my recipe below and like tofu and Chinese black fungus, then you should add some to your hot and sour soup. I didn’t put any in mine. 😳
Level: Easy | Time: 30 min | Servings: 4
- 3 shiitake mushrooms
- 1 stalk of green onion
- 1 large egg
- 900ml of chicken broth
- 2 tsp of corn starch
- 1 can of bamboo shoots
- 1/8 cup of rice vinegar
- 1/8 cup of soy sauce (low sodium if you want it to be less salty)
- 1 tsp of chili garlic sauce
- 1 tsp of sesame oil
- Black pepper (to taste)
- Cayenne pepper (to taste)
- Cut the shiitake mushrooms into thin slices, with the stems removed.
- Dice the green onion stalk.
- Whisk one large egg in a bowl.
- Open the can of bamboo shoots and empty the liquid from it.
- Mix 1/4 cup of the chicken broth with 2 tsp of corn starch and put aside.
- Put the rest of the chicken broth, sliced shiitake mushrooms, bamboo shoots, 1/8 cup of rice vinegar, 1/8 cup of soy sauce, 1 tsp of chili garlic sauce, and 1 tsp of sesame oil into a pot and heat until it is simmering.
- Add the chicken broth and corn starch mixture to the soup, and stir until the soup has thickened.
- Keep stirring the soup in a circular motion and pour the whisked egg in slowly.
- Add black pepper and cayenne pepper to the soup if you prefer.
- Remove the hot and sour soup from the heated element and add the diced green onions.
- Let the soup cool a bit, serve, and enjoy!
If you want a good main dish to make with this, check out my Japanese Carbonara blog article.