If you’ve ever eaten at a Chinese restaurant, you’ve probably had hot and sour soup. It’s a classic! Mama Lee made this the other day and we had to get her recipe! We simplified it slightly with easier access ingredients for this VEGGIE HOT AND SOUR SOUP.
1/2 c shitake mushrooms, sliced into matchsticks
1/2 c bamboo shoots, sliced into matchsticks
1/2 c tofu, sliced into matchsticks
1 carrot, shredded
1/4-1/3 c white vinegar or apple cigar vinegar (to taste)
2 scallions, finely diced
1-2 TB soy sauce, to taste
1 ts Sesame oil
1 ts sugar
1/2 ts salt
1/2 ts pepper (white pepper preferred)
Pinch cayenne pepper
3 tb Cornstarch
3 tb water
Add your mushrooms, bamboo, tofu, and carrots to a large pot. Add your chicken stock, turn the heat on, and bring it to a boil. The stock should cover your ingredients.
Meanwhile, make a cornstarch slurry. Add 1 TB of cornstarch and 1 TB of water to a bowl at a time and stir to mix well. Continue the process two more times.
Once your soup boils, add the salt, pepper, sugar, soy sauce, cayenne, and vinegar. Bring it down to a simmer and leave for about 5 min. Slowly pour the cornstarch slurry and mix (almost like a whisking motion) continually to combine completely. Turn the heat up slightly. Beat the egg in a separate bowl. Once the soup is boiling, stir again a few times, pour the egg in and stir. Add sesame oil and top with scallion before serving.