Chinese Hot and Sour Soup

5.0 from 10 reviews

Author: Anita Jacobson

Courses: Soup

Cuisines: Chinese

Diets: Gluten Free

Ingredients: Egg Tofu Vegetables

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 8

Ingredients

• 5 cup vegetable stock
• 1 block firm tofu, cut into 1/2 inch cubes
• 1 pack shimeji mushroom
• 4 ear fresh corns, kernel only
• 4-5 tablespoon soy sauce
• 5 tablespoon black vinegar
• 1 teaspoon ground pepper
• 1 teaspoon crushed red chili pepper
• 6 tablespoon cornstarch, or sub with tapioca starch
• 6 tablespoon water
• 2 eggs, lightly beaten
• 1 teaspoon sesame oil
• 2 scallion, thinly sliced
• 4 stalk cilantro, thinly sliced

Instructions

1. In a soup pot, boil together vegetable stock, tofu cubes, shimeji mushrooms, and corn kernels.
2. Add 4 tablespoon soy sauce, black vinegar, ground pepper, and crushed red chili pepper into the soup. Taste test and add more soy sauce if needed. Cook for 3 minutes.
3. Mix together cornstarch and water, and pour into the soup. Stir until the soup has thickened, about 2 minutes.
4. Turn off heat. Slowly pour beaten egg in a thin stream, wait about 5 seconds, then slowly stir so the egg become fluffy like egg drop soup.
5. Stir in sesame oil, and serve the soup hot garnished with sliced scallion and cilantro.