How To Cook Hot & Sour Soup

 

Ingredients

• 100 grams boneless chicken breast
• 4 cups vegetable stock
• 3-4 shiitake mushrooms (pre-soak them in warm water for 30 minutes)
• 50 grams firm tofu, cut into small cubes 
  
• 50 grams bamboo shoots 
• 1/2 cup shredded carrot
• 30 grams shimenji mushrooms (or any fresh mushroom)
• 1/2 teaspoon ginger, finely chopped
• 1/2 teaspoon garlic, finely chopped
• 1 egg
• 2 spring onions, cut into thin slices

Seasonings

• 2 tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 tablespoon white vinegar
• 1/2 teaspoon white pepper
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• salt to taste
• 1 tablespoon corn starch
• 1/4 cup water

Instructions

• Beat 1 egg in a bowl and set it aside. 
  
  
  
• Mix the corn starch and water in a small bowl. Set it aside. 

  

  
  
• Pour the chicken stock into a large pot. Bring it to a boil on medium-high heat. 

  

  
  
• Add the chopped garlic, ginger and chicken meat and let it simmer for 2 minutes. 

  
  
• Add in the shiitake mushrooms, cut tofu and bamboo shoot slices. 

  

  

  

  
  
• Add in the needle mushroom and shredded carrots. 

  

  

  

  
  
• Add in all the seasoning ingredients into the pot., followed by the corn starch mixture and sesame oil. 

  

  
  
• When the soup starts to thicken, pour in the egg slowly and stir it gently into one direction. 

  
  
• Make a taste test and adjust salt and pepper according to your desired taste. 

  
  
• Turn off the heat and sprinkle the chopped onions. 

  

  
  
• Transfer it to serving bowls. Serve the soup dish immediately while it is still piping hot. Enjoy!