Chinese Hot and Sour Soup

5.0 from 6 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

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.

Another great recipe by https://vforveggy.com.