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We hope you got insight from reading it, now let’s go back to chinese hot & sour soup recipe. You can cook chinese hot & sour soup using 31 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Chinese Hot & Sour Soup:
- You need Mushrooms:
- You need 100 g Shiitake Mushrooms Finely Diced,
- Use 1 TSP ShaoWing / Hua Tiao / Sherry Wine,
- You need 1 TSP Soy Sauce Preferably Kikkoman,
- Get Pinch Granulated Sugar,
- Provide 1/2 TSP Water,
- You need 1 TSP Cornstarch,
- Use 1 TSP Sesame Oil,
- Take Base:
- Use 1 Handful Fresh Coriander Finely Chopped,
- You need 1 TSP Lao Gan Ma Spicy Chili Crisp,
- Prepare 2 TSP Black Vinegar,
- Use 1 TSP Sesame Oil,
- Provide 1 TSP Apple Cider Vinegar,
- Provide Soup:
- Get Pinch White Pepper,
- You need 2 TBSP Canola / Peanut / Vegetable Oil,
- You need 2 Chinese Dried Mushrooms Soaked Finely Sliced,
- Provide 1 Handful Bamboo Shoots Fresh / Pickled,
- Get 1 Handful Chinese Black Fungus Soaked Finely Sliced,
- Use 600 ml Boiling Water,
- Get 1/2 Inch Ginger Finely Diced,
- Take 3/4 TSP Sea Salt,
- Use Slurry, 7 TSP Cornstarch + 25ml Water
- Use 1 Egg Lightly Beaten,
- Get 150 g Pressed Tofu Sliced Into Strips,
- Take 1/3 TSP Dark Soy Sauce,
- Get 1 TSP Light Soy Sauce,
- Provide 3 TSP Chili Bean Sauce Preferably Lee Kum Kee,
- Take 1/2 TSP Granulated Sugar,
- Provide Fresh Coriander, For Garnishing
Instructions to make Chinese Hot & Sour Soup:
- 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.
- 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.
- Prepare the soup. - - In a sauce pot over medium heat, add oil. - - Once oil is heated up, add in ginger and the mushrooms mixture.
- Saute until aromatic and until the mushrooms are slightly caramelized. - - Add in Chinese mushrooms, bamboo and fungus. - - Saute until well combine and aromatic.
- 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.
- Stir to combine well. - - Bring it up to a simmer. - - Turn the heat down to low. - - Add in slurry and stir to combine well.
- Continue simmer for about 2 to 3 mins. - - Add in beaten egg. - - Stir for 20 secs. - - Turn the heat up to medium.
- 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.
- 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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