Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Servings: 4 people
This is a signature Chinese dish with glossy, savory, sour, and spicy soup broth packed with mushrooms, tofu, and bamboo shoots. Serve this as a light meal or appetizer with or without chicken. If desired, you can skip the chicken and add shrimp/prawns or fish pieces instead.
Ingredients
1/2 c. wood ear mushrooms, chopped 1.5cm/3/5-inch pieces
220 grams/7 ounces of chicken breast
12 dried shiitake mushrooms (or 150 grams/5 ounces fresh)
HOT AND SOUR SOUP BROTH:
1 teaspoon sesame oil
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 teaspoons ginger, finely grated
6 c. (1.5L/1.5 quart) chicken or veg stock/broth, low sodium
1/2 teaspoon white pepper (sub black)
1 teaspoon sugar
1/4 c. (65 ml) white vinegar (adjust to taste)
1 teaspoon dried chili / red pepper flakes, adjust the spice to taste
SOUP:
2 eggs, whisked
125 grams/4 ounces firm tofu (1 c.), cut into 1.2cm /0.5-inch cubes
1/4 c. (40 grams) cornstarch/cornflour
1/4 c. bamboo shoots, thinly sliced
1/4 c. (125 ml) water
1 shallot/scallion, finely sliced
Salt to taste
How to make Hot and Sour Soup
Step 1: Blanket the shiitake mushrooms with boiling water. Allow it to stand for about 20 to 30 minutes or until the mushrooms are tender. Then, drain and thinly slice. You can reserve the liquid or discard it.
POACHED CHICKEN:
Step 2: In a large pot over medium-high heat, place the chicken broth, ginger, soy sauces, chili, sugar, pepper, and sesame oil. Let everything simmer.
Step 3: Add the chicken once the mixture is simmering. Put the lid on and decrease the heat to a simmer. Let the chicken cook for about 10 minutes.
Step 4: Once the chicken is cooked, remove it from the pot and shred.
FINISH SOUP:
Step 5: Into the soup, add the vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken Stir and let everything simmer for about 10 minutes.
Step 6: Whisk the cornflour with water. Gradually pour the cornflour mixture into the soup while stirring in a medium space.
Step 7: Slowly pour in the egg in a thin stream once the soup begins simmering again, stirring constantly.
Step 8: To taste, season with extra salt and more chili if desired.
Step 9: Before serving, add the shallots. Enjoy!
NUTRITION FACTS:
Calories: 216cal (11%) | Carbohydrates: 19g (6%) | Protein: 21g (42%) | Fat: 6g (9%) | Saturated Fat: 1g (6%) | Cholesterol: 93mg (31%) | Sodium: 501mg (22%) | Potassium: 622mg (18%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 130IU (3%) | Vitamin C: 1.6mg (2%) | Calcium: 55mg (6%) | Iron: 1.7mg (9%)
Ingredients
- 1/2 c. wood ear mushrooms, chopped 1.5cm/3/5-inch pieces
- 220 grams/7 ounces of chicken breast
- 12 dried shiitake mushrooms (or 150 grams/5 ounces fresh)
- HOT AND SOUR SOUP BROTH:
- 1 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoons ginger, finely grated
- 6 c. (1.5L/1.5 quart) chicken or veg stock/broth, low sodium
- 1/2 teaspoon white pepper (sub black)
- 1 teaspoon sugar
- 1/4 c. (65 ml) white vinegar (adjust to taste)
- 1 teaspoon dried chili / red pepper flakes, adjust the spice to taste
- SOUP:
- 2 eggs, whisked
- 125 grams/4 ounces firm tofu (1 c.), cut into 1.2cm /0.5-inch cubes
- 1/4 c. (40 grams) cornstarch/cornflour
- 1/4 c. bamboo shoots, thinly sliced
- 1/4 c. (125 ml) water
- 1 shallot/scallion, finely sliced
- Salt to taste
Instructions
Step 1: Blanket the shiitake mushrooms with boiling water. Allow it to stand for about 20 to 30 minutes or until the mushrooms are tender. Then, drain and thinly slice. You can reserve the liquid or discard it.
POACHED CHICKEN:
Step 2: In a large pot over medium-high heat, place the chicken broth, ginger, soy sauces, chili, sugar, pepper, and sesame oil. Let everything simmer.
Step 3: Add the chicken once the mixture is simmering. Put the lid on and decrease the heat to a simmer. Let the chicken cook for about 10 minutes.
Step 4: Once the chicken is cooked, remove it from the pot and shred.
FINISH SOUP:
Step 5: Into the soup, add the vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken Stir and let everything simmer for about 10 minutes.
Step 6: Whisk the cornflour with water. Gradually pour the cornflour mixture into the soup while stirring in a medium space.
Step 7: Slowly pour in the egg in a thin stream once the soup begins simmering again, stirring constantly.
Step 8: To taste, season with extra salt and more chili if desired.
Step 9: Before serving, add the shallots. Enjoy!
