Rejoice mushroom lovers, vegetarians, and asian food aficionados – once upon a time I found a recipe for hot and sour soup that I couldn’t tell the difference between and the version I got at my favorite local Chinese spot, and it’s time I share the love.
I LOVE hot and sour soup. Like, there was a point in time where I didn’t have soup before feasting on General Tso’s, and then there’s the time of now, where it’s a mandatory part of the order. Anyway, it’s super easy and super delicious, so let’s do this.
INGREDIENTS
- 1 cup fresh woodear mushrooms, washed and thinly sliced
- 3/4 cup fresh enoki mushrooms (if you don’t have access to bouie shrooms, you can use button shrooms)
- 6 cups veggie stock
- 1 tsp red pepper flakes
- 3 tbsp soy sauce
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup white vinegar
- 4 oz firm tofu, drained and finely cubed
- 2 oz can bamboo shoots, drained
- 1 egg, whisked
- 1/4 cup cornstarch + 1/4 cup water mixed in a small bowl
- salt to taste
- 3-4 scallions, finely chopped for finish
DIRECTIONS
- Wash and slice shroomies, cube the tofu, drain the bamboo shoots.
- In a large pot, add veggie stock, soy sauce, chili flakes, sugar, pepper, and sesame oil, stir, and let simmer for 10 minutes.
- Add the vinegar, shroomies, bamboo shoots, tofu cubes and stir, let simmer for 10 minutes.
- In a separate bowl, mix the cornstarch and water, then pour into the soup slowly while stirring the soup.
- Follow with slowly adding the egg while stirring, so that it forms ribbons.
- Top off with chopped scallions and adjust the salt as needed. I usually have to add more salt to mine. Enjoy!
