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Hot and sour soup

  • Serves: 6
  • Time:
  • Date added: 2023-12-30

Description

Ingredients

  • 8 cups chicken or vegetable stock
  • 8 oz shiitake or baby bella mushrooms, sliced thinly with stems discarded
  • .25 cup rice (or black) vinegar, or more to taste
  • .25 cup soy sauce
  • 2 tsp ground ginger
  • 1 tsp chili garlic sauce (sambal oelek)
  • .25 cup cornstarch
  • 2 large eggs, whisked
  • 8 oz firm tofu, cut into .5-inch cubes
  • 4 scallions, thinly sliced
  • 1 tsp toasted sesame oil
  • kosher salt and white pepper

Directions

  1. Set aside .25 cup of stock for later use.
  2. Add remaining 7.75 cups stock, mushrooms, vinegar, soy sauce, ginger and chili garlic sauce to large stock pot, and stir to combine. Heat over medium-high heat until sou preaches a simmer.
  3. While soup is heating, whisk together set-aside stock with cornstarch in small bowl until completely smooth.
  4. Once soup has reached a siimer, stir in cornstarch mixture and stir for 1 minute or so until the soup has thickened.
  5. Continue stirring sou pin circular motion, then drizzle in eggs in a thin stream (while stirring) to create egg ribbons. Stir in tofu, half of the scallions, and sesame oil.
  6. Season to taste with salt and pepper. Feel free to add another Tbsp or two of vinegar, or more chili garlic sauce.
  7. Serve immediately, garnished with extra green onions.

Notes

  • Bobby always adds a good amount of vinegar / chili garlic sauce to taste at the end.
  • Typically just uses 14oz of tofu, since that's what they come in.

Source

Some reddit thread from years ago.

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