Hot and Sour Soup
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.98 out of 5 stars
(90)
Ingredients
4 servings
- 220 g / 7oz chicken breast
- 12 dried shiitake mushrooms (or 150g/5oz fresh) (Note 1)
- 1/2 cup wood ear mushrooms (, chopped 1.5cm/ 3/5" pieces (Note 1)
- 1 tsp dried chilli / red pepper flakes (, adjust spice to taste (Note 2)
- 2 tsp dark soy sauce (Note 3)
- 1 tbsp light soy sauce (Note 3)
- 1 tsp ginger (, finely grated)
- 1/2 tsp white pepper (sub black)
- 6 cups (1.5L/1.5qt) chicken or veg stock/broth (, low sodium)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup (65 ml) white vinegar (adjust to taste)
- 125 g / 4oz firm tofu (~ 1 cup) (, cut into 1.2cm / 0.5" cubes (Note 4)
- 1/4 cup bamboo shoots (, thinly sliced (Note 5)
- 2 eggs (, whisked)
- 1/4 cup (40g) cornstarch/cornflour
- 1/4 cup (125 ml) water
- Salt to taste
- 1 shallot/scallion (, finely sliced)
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Preparation
Step 1
Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
Step 2
Poached chicken:
Step 3
Place chicken broth, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.
Step 4
Once simmering, add chicken, cover and reduce heat so it's simmering.
Step 5
Cook 10 minutes, remove chicken and shred.
Step 6
Finish Soup:
Step 7
Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.
Step 8
Stir, simmer for 10 minutes.
Step 9
Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).
Step 10
When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the signature "egg ribbons".
Step 11
Taste - add salt if desired, more chilli if you want.
Step 12
Add shallots and serve!
Step 13
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