Instructions:
Heat a tablespoon of vegetable oil in a large pot over medium-high heat.
Add the grated ginger and minced garlic to the pot, cooking until fragrant, about 1-2 minutes.
Introduce the bamboo shoots and shiitake mushrooms, allowing them to cook for an additional 2-3 minutes.
In a separate bowl, whisk together the chicken or vegetable broth, rice vinegar, soy sauce, cornstarch, white pepper, and cayenne pepper until the cornstarch is fully dissolved.
Pour the broth mixture into the pot, bringing it to a rolling boil.
Lower the heat to medium-low and let the soup simmer for 10-15 minutes until it thickens to perfection.
Stir in the sesame oil, lightly beaten egg, diced tofu, and green onions, ensuring a gentle mix.
Cook for an additional 2-3 minutes until the egg is cooked through and the flavors meld together harmoniously.
Expert Tips:
For an extra burst of flavor, consider marinating the tofu in soy sauce and sesame oil before adding it to the soup.
Adjust the spiciness to your preference by modifying the amount of cayenne pepper used.
To enhance the soup’s texture, try adding a handful of wood ear mushrooms along with the shiitake mushrooms.
For a heartier version, incorporate cooked shredded chicken or pork into the soup.
Conclusion: Congratulations, you’ve mastered the art of preparing Hot and Sour Soup! Serve piping hot and savor each spoonful of this comforting delicacy. Whether it’s a chilly evening or a craving for something soul-warming, this recipe is sure to delight your senses and leave you craving for more. Enjoy the culinary journey and the rich flavors of this beloved Chinese classic!
Hot and Sour Soup🥣😋❤️🍄
Ingredients:
4 cups chicken or vegetable broth
1/2 cup sliced bamboo shoots
1/2 cup sliced shiitake mushrooms
1/4 cup rice vinegar
3 tbsp soy sauce
2 tbsp cornstarch
1 tbsp vegetable oil
1 tbsp grated ginger
2 garlic cloves, minced
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp sesame oil
1 egg, lightly beaten
1/2 cup diced firm tofu
2 green onions, thinly sliced
Instructions:
In a large pot, heat the vegetable oil over medium-high heat.
Add the grated ginger and minced garlic to the pot and cook for 1-2 minutes, or until fragrant.
Add the bamboo shoots and shiitake mushrooms to the pot and cook for an additional 2-3 minutes.
In a separate bowl, whisk together the chicken or vegetable broth, rice vinegar, soy sauce, cornstarch, white pepper, and cayenne pepper until the cornstarch is dissolved.
Pour the broth mixture into the pot and bring it to a boil.
Reduce the heat to medium-low and simmer for 10-15 minutes, or until the soup has thickened.
Add the sesame oil, lightly beaten egg, diced tofu, and green onions to the pot and stir gently.
Cook for an additional 2-3 minutes, or until the egg is cooked through.
Serve hot and enjoy!
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