Hot and Sour Mushroom Soup

Hot and Sour Mushroom Soup  Recipe

Serves 2-4 | Prep Time: 10 Minutes | Cook Time: 5 Minutes

Ingredients:

2 tablespoons cornstarch + 3 tablespoons water
1 can (14.5 oz/411 g) chicken broth (preferred) or vegetable broth
1 1/2 cups water
8 oz soft tofu, cut into strips
6 oz white button mushroom, stems trimmed and caps quartered
3 tablespoons soy sauce
2 1/2 tablespoons Chinese vinegar, apple cider vinegar or rice wine vinegar
1 teaspoon dark soy sauce, for coloring purpose
3 dashes ground white or black pepper
1 egg, beaten

Method:

(1) Add the cornstarch and water together, stir to combine well. Set aside.

(2) Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to boil. 

(3) Add the tofu and white button mushrooms, cook for 2 minutes. 

(4) Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. 

(5) Add in the cornstarch mixture, stir continuously to thicken the soup. 

(6) Turn off the heat. 

(7) Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that looks very pretty.

(8) Dish out and serve immediately.

Cook’s Note:

If you want to add some heat to the soup, you may add some chili oil or a few pinches of dried red chili flakes.