Hot and Sour Mushroom Soup
A spicy, tangy Chinese soup with various mushrooms and tofu
Ingredients
Instructions
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Prepare the mushroomsIf using dried mushrooms, soak them in warm water for 20-30 minutes until soft. Drain, remove any tough stems, and slice thinly. Prepare fresh mushrooms by cleaning and slicing them to similar sizes.
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Heat the brothIn a large pot, bring the chicken or vegetable broth to a boil over medium-high heat. Reduce to a simmer and add all the prepared mushrooms, bamboo shoots, and tofu. Simmer for 10 minutes to allow the flavors to combine.
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Season the soupAdd the rice vinegar, soy sauce, white pepper, and chili oil or paste to the simmering broth. Taste and adjust seasonings as needed - the soup should have a good balance of hot (from the pepper) and sour (from the vinegar) flavors.
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Thicken the soupStir the cornstarch and water mixture to recombine, then slowly pour it into the soup while stirring constantly. The soup will begin to thicken slightly. Continue to simmer for 2 minutes.
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Add the eggsReduce the heat until the soup is at a gentle simmer. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup in one direction with a ladle. This creates delicate egg ribbons throughout the soup.
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Finish the soupRemove the pot from heat and stir in the sesame oil. Taste once more and adjust with additional vinegar, soy sauce, or white pepper if needed. The flavor should be distinctly hot (spicy) and sour.
Nutritional Information
180
Calories
per serving
12
Protein
g per serving
15
Carbohydrates
g per serving
9
Total Fat
g per serving
1.5
Saturated Fat
g per serving
3
Fiber
g per serving
2
Sugar
g per serving
890
Sodium
mg per serving
5
Vitamin C
% of daily value
10
Iron
% of daily value
Hot and Sour Mushroom Soup is Also Known As
Suan La Tang, Hot and Sour Soup, Chinese Hot and Sour Soup, Peking Hot and Sour Soup or Szechuan Hot and Sour Soup
