Hot and Sour Soup
This restaurant quality Chinese hot and sour soup is loaded with veggies, shrimp, chicken, tofu all in a tangy, spicy, and delicious broth!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 8 large dried shitake mushrooms
- 20 dried lily flowers ((optional))
- 20 medium shrimp (cleaned and tails removed)
- 1/4 lb chicken or boneless pork loin (sliced into bite size pieces)
- 1/2 tsp cornstarch
- 1/2 tsp kosher salt
- 1/2 tsp soy sauce
- 4 oz firm tofu (drained and diced)
- 4 cup chicken stock
- 5 dried red chili peppers ((like chile de arbol))
- 1/4 cup white vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp water
- 2 tbsp cornstarch
- 8 oz water chestnuts (drained and sliced)
- 1/2 cup bamboo shoots (sliced or shredded)
- 1 tbsp chili oil ((or chili paste of choice))
- 1/4 tsp white pepper
- 2 eggs (beaten)
- 1 green onion (sliced thin on the diagonal)
Instructions
- 1
In a bowl place dried mushrooms and lily flowers, cover with hot water to soak and rehydrate for 15 minutes. Drain, rinse and discard stems from mushrooms. Slice the mushroom caps very thin lengthwise, cut the lily flowers in half. Set both aside.
- 2
In a small bowl toss the chicken or pork with cornstarch, salt, soy sauce. Set aside. Cut tofu half inch cubes and set aside. Chop shrimp if desired, I leave whole after cleaning.
- 3
In a Dutch oven or stock pot, bring the chicken stock and dried red peppers to a boil. Lower the heat to medium, cook for 10 minutes, discard the chili peppers. Add the vinegar, soy sauce and sesame oil.
- 4
Stir the cornstarch and water mixture, pour into the broth. Stir as soup thickens over medium heat.
- 5
Add the marinated chicken, shrimp, water chestnuts, bamboo shoots, chili oil, and white pepper. Cook for 5 minutes.
- 6
Slowly pour in the beaten egg and lightly stir the soup so it turns to egg threads. Season to taste with more vinegar or chili oil. Serve immediately with green onions sprinkled on top.