Chinese Hot & Sour Soup

Serves 8

Ingredients

  • 8-12 cups chicken stock
  • ¼ cup dried lily buds
  • ½ cup dried wood ear mushrooms
  • 1 cup baby shiitake mushrooms
  • ½ cup sliced shiitake mushrooms
  • ¼ cup dark soy sauce
  • 2-3 tbsp red chili paste
  • 3 tbsp Chinese black vinegar (or balsamic vinegar)
  • 3 tbsp rice wine vinegar
  • 1 cup sliced bamboo shoots
  • 4 oz can water chestnuts
  • 1 cup diced firm tofu
  • 2-3 large eggs, lightly beaten
  • 4 tbsp cornstarch
  • 4 tbsp cold water
  • black pepper
  • 2 tbsp toasted sesame oil
  • ½ cup chopped scallions

How-to

  1. In a large stock pot, heat chicken stock to a light simmer over medium
  2. Add lily buds & dried mushrooms, shiitake mushrooms, vinegars, soy sauce, chili paste, bamboo shoots, water chestnuts and simmer 7-10 minutes
  3. Add firm tofu. Slowly drizzle in the beaten eggs while stirring constantly. It will quickly cook into threads in the broth
  4. Dissolve cornstarch into water for a "slurry." Stir mixture into soup and return to a simmer for 30 seconds. Remove from heat
  5. Stir in sesame oil and chopped scallions. Ladle into bowls and serve hot