Simple Hot and Sour Soup
Description
Tofu, bamboo shoots, mushrooms, and ham are simmered together and topped with eggs in this simple hot and sour soup, a classic Chinese dish.
Ingredients
•
1 3/4 ounces dried shiitake mushrooms
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1 ounce dried cloud ear mushrooms
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1/2 (12 ounce) package silken tofu, cut into 1/2-inch cubes
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1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces
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2 teaspoons vinegar
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1 teaspoon ground white pepper
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10 fluid ounces chicken stock
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2 ounces cooked ham, thinly sliced
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1 teaspoon soy sauce
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1 teaspoon Shaoxing cooking wine
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salt to taste
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2 teaspoons corn flour
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2 teaspoons water
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2 eggs, beaten
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1 teaspoon sesame oil
Directions
1
Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
2
Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
3
Mix vinegar and white pepper together in a bowl.
4
Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
5
Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
6
Stir vinegar-pepper mixture into soup and drizzle in sesame oil.