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Chinese Hot & Sour Soup
Chinese Hot & Sour Soup

Before you jump to Chinese Hot & Sour Soup recipe, you may want to read this short interesting tips about Inisightful Diet Guidelines.

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We hope you got insight from reading it, now let’s go back to chinese hot & sour soup recipe. To make chinese hot & sour soup you only need 31 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Chinese Hot & Sour Soup:
  1. Use Mushrooms:
  2. Prepare 100 g Shiitake Mushrooms Finely Diced,
  3. Get 1 TSP ShaoWing / Hua Tiao / Sherry Wine,
  4. Get 1 TSP Soy Sauce Preferably Kikkoman,
  5. Use Pinch Granulated Sugar,
  6. Use 1/2 TSP Water,
  7. You need 1 TSP Cornstarch,
  8. Take 1 TSP Sesame Oil,
  9. Take Base:
  10. Use 1 Handful Fresh Coriander Finely Chopped,
  11. Provide 1 TSP Lao Gan Ma Spicy Chili Crisp,
  12. Provide 2 TSP Black Vinegar,
  13. Get 1 TSP Sesame Oil,
  14. Prepare 1 TSP Apple Cider Vinegar,
  15. Take Soup:
  16. Prepare Pinch White Pepper,
  17. Use 2 TBSP Canola / Peanut / Vegetable Oil,
  18. Get 2 Chinese Dried Mushrooms Soaked Finely Sliced,
  19. Get 1 Handful Bamboo Shoots Fresh / Pickled,
  20. Provide 1 Handful Chinese Black Fungus Soaked Finely Sliced,
  21. You need 600 ml Boiling Water,
  22. Prepare 1/2 Inch Ginger Finely Diced,
  23. Prepare 3/4 TSP Sea Salt,
  24. Take Slurry, 7 TSP Cornstarch + 25ml Water
  25. You need 1 Egg Lightly Beaten,
  26. Prepare 150 g Pressed Tofu Sliced Into Strips,
  27. Take 1/3 TSP Dark Soy Sauce,
  28. You need 1 TSP Light Soy Sauce,
  29. Take 3 TSP Chili Bean Sauce Preferably Lee Kum Kee,
  30. Get 1/2 TSP Granulated Sugar,
  31. Provide Fresh Coriander, For Garnishing
Steps to make Chinese Hot & Sour Soup:
  1. Prepare the mushrooms. - - In a bowl, add in mushrooms, shaoxing, soy, sugar, water, cornstarch and sesame oil. - - Mix until well combined. - - Cover with cling film and set aside in the fridge for at least 30 mins.
  2. Prepare the base. - - In a large serving bowl, add coriander, black vinegar, apple cider vinegar, pepper, chili crisp and sesame oil. - - Mix until combine well. - - Set aside.
  3. Prepare the soup. - - In a sauce pot over medium heat, add oil. - - Once oil is heated up, add in ginger and the mushrooms mixture.
  4. Saute until aromatic and until the mushrooms are slightly caramelized. - - Add in Chinese mushrooms, bamboo and fungus. - - Saute until well combine and aromatic.
  5. Add in the boiling water. - - Adding boiling water will shorten the cooking time, hence containing the fragrance and flavors even more. - - Stir to combine well. - - Add in dark, light soy, chili bean sauce, sugar and salt.
  6. Stir to combine well. - - Bring it up to a simmer. - - Turn the heat down to low. - - Add in slurry and stir to combine well.
  7. Continue simmer for about 2 to 3 mins. - - Add in beaten egg. - - Stir for 20 secs. - - Turn the heat up to medium.
  8. Add in tofu. - - Stir to combine well and simmer for another 1 to 2 mins. - - The soup should thicken. - - Taste and adjust for seasoning with salt.
  9. Give it a final stir. - - Remove from heat and transfer into the serving bowl with the coriander mixture. - - Stir to combine well. - - Taste and adjust for seasonings with vinegar or pepper. - - Serve immediately with a garnish of coriander.

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