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–+ servings

Chinese Hot and Sour Soup

Make a rich chicken stock for this soup without any extraneous flavoring ingredients, though adding a few slices of ginger, to be strained out afterward, are welcome. If you have a ham bone or a piece of smoked ham, by all means add it. Though Westerners rarely seem to make stock from pork bones, you can add some when making the stock for a traditional Chinese touch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 3-4 dried Chinese black mushrooms
  • 2 1/2 cups rich chicken stock or chicken-pork stock
  • 4 tablespoons rice wine vinegar or distilled vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon hot sauce such as sambal oelek, or to taste
  • salt to taste
  • 1 tablespoon corn starch
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 2 eggs
  • 3-4 scallions finely sliced
  • 8 ounces bean curd cut in ½ inch dice

Method
 

  1. Cover the mushrooms with hot water.
  2. Allow to soak for approximately 15 minutes, until soft.
  3. Meanwhile, bring the stock to a boil.
  4. When the mushrooms are softened, squeeze out excess water and remove the tough stem. Slice the mushroom caps into strips ¼ inch wide.
  5. Combine the vinegar, soy sauce, sugar and hot sauce.
  6. Add the vinegar mixture to the boiling stock. Boil 1 minute.
  7. Add salt to taste.
  8. Combine cornstarch and water. Mix thoroughly.
  9. Add cornstarch mixture to the boiling soup.
  10. After boiling 1 minute, add scallions, bean curd and mushrooms.
  11. Reduce heat and simmer 1-2 minutes.
  12. Add sesame oil.
  13. Gently beat the eggs with salt to taste.
  14. Slowly pour in the beaten eggs into the simmering soup while stirring gently.
  15. Serve immediately.

Notes

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