How To Cook Hot & Sour Soup

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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!





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