Chinese Hot and Sour Soup
Ingredients
- 4 cups Chicken stock Or water with 2-3 chicken stock cubes
- 1 tablespoon Soy sauce
- 1 tablespoon Vinegar
- 1 teaspoon Sugar
- 1/2 teaspoon White pepper
- 1 tablespoon Cornstarch
- 1 egg Egg
- 1/4 cup Wood ear mushrooms Rehydrated and sliced
- 1/4 cup Bamboo shoots Sliced
- 1/4 cup Tofu Cut into small cubes
- 2 tablespoons Green onions Sliced, for garnish
Instructions
- In a pot, bring chicken stock to a boil.
- Add soy sauce, vinegar, sugar, and white pepper.
- In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry.
- Slowly pour the cornstarch slurry into the boiling stock, stirring constantly until the soup thickens.
- Whisk the egg lightly and slowly drizzle it into the soup while stirring. Let it sit for 1 minute.
- Add wood ear mushrooms, bamboo shoots, and tofu. Simmer for 2-3 minutes.
- Turn off the heat and garnish with green onions.
- Serve hot.
