Restaurant Quality Made at Home.
A relatively easy hot and sour soup to make.
Cookware & Appliances Needed
- Stovetop or Hot plate
- 8 quart pot
- Small mixing bowl – 2
Ingredients
- Chicken broth – 87 oz
- Firm tofu – 19 oz
- Dried wood ear mushrooms – 2 oz
- Julienne carrots – 5 oz
- Bamboo shoots (strips) – 19 oz
- Thai chili powder – 1 TSP
- White pepper powder – 2 1/2 TSP
- Dark soy sauce – 2 TSP
- Thin soy sauce – 6 TSP
- Mushroom seasoning – 1 TSP
- Sesame oil – 1 TSP
- Eggs – 2 whole
- White vinegar – 2 1/2 TBSP
Ingredients for corn starch slurry
- Corn starch – 1 TBSP
- Water – 4 TBSP
Instructions
PREP
- Prepare the dried wood ear mushrooms per manufacturer’s instructions. Then thinly slice.
- Slice the tofu lengthwise into 1/2-inch thick slabs, and then cut the slabs into strips of your desired width.
- Create the egg mixture. In a small mixing bowl, crack two eggs and whisk until thoroughly blended.
- Create the corn starch slurry. In another small mixing bowl, add the corn starch and water and mix until thoroughly blended.
LET’S COOK
- In a 8 quart pot, over medium heat, add the chicken broth, Thai chili powder, and white pepper.
- Once the broth comes to a boil, add the carrots.
- When the carrots become tender, add the thinly sliced wood ear mushrooms, bamboo shoots, and tofu strips to the pot.
- Add the dark soy sauce, thin soy sauce, and mushroom seasoning.
- Once the broth comes to a boil, create the egg ribbons, by slowing adding in the egg mixture while stirring.
- Turn down the heat to medium low and bring to a simmer, then add the white vinegar and sesame oil.
- Once the soup is to your liking, slowly add the corn starch slurry while stirring simultaneously.
- When the soup reaches your desired viscous consistency, turn off the heat and enjoy!
