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Yield: 6
Hot And Sour Soup
Better than takeout Chinese Hot and Sour Soup. Best part about making this from home is that you can adjust to your own taste! Extra hot, extra sour, the choice is yours!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 5 cups water
- 1 tsp white pepper
- 1 tsp salt
- 1 tbsp sugar (I use Monkfruit sweetener)
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 3 tbsp corn starch
- 2 tbsp water for corn starch slurry
- 1/2 tsp sesame oil or to taste
- 2 oz seafood mushroom (or a large handful)
- 4 shiitake mushrooms, thinly sliced
- 1 cup wood ear mushroom, thinly sliced
- 1 box soft tofu, thinly sliced
- 2 eggs, beaten and seasoned with a dash of garlic salt
- Thai chili to taste
- 2 green onions, chopped
- 2 tbsp - 1/4 cup white vinegar or black vinegar (add to your liking. I usually end up doing 1/3 cup of white vinegar because I love mine extra sour)
Additionally delicious additions:
- Bean curd, thinly sliced
- bamboo shoots, thinly sliced
- carrots, grated
- tomatoes, chopped
- pork, thinly sliced
- chicken, thinly sliced
Instructions
- Bring your water to a boil.
- Add salt, white pepper, sugar, light soy sauce, and dark soy sauce and mix well.
- Add the shiitake mushrooms, seafood mushrooms, and wood ear mushrooms and stir gently.
- Add tofu and cover. Bring to a boil.
- Meanwhile, make your corn starch slurry. Combine water and corn starch and mix well. If you like a thicker soup, you can adjust the ratio and add more corn starch to your slurry. Do not add corn starch directly into your soup.
- Add the corn starch slurry to the soup and stir gently.
- Add in your beaten eggs and let it sit for 30 seconds-ish.
- Add vinegar, chili, sesame oil, and salt to taste.
- Top with chopped green onions and enjoy!
