hot and sour soup

Name: Hot and Sour Soup
Prep time: 20 min
Cook time: 2 h
Yield: 12
Cuisine: Chinese
Ingredients: - 1 inch ginger, grated; - 3 cloves garlic, minced; - 1 can bamboo stalks, sliced; - 6 dried black fungus, soaked and sliced; - 6 dried shiitake mushrooms, soaked and sliced; - 1 block tofu, cubed; - 2 tablespoons chili garlic sauce; - 2 tablespoons vegetable oil; - 1/4 cup soy sauce; - 1/4 cup rice wine vinegar; - 3 tablespoons cornstarch + 1/4 cup water; - 2 quarts chinese chicken stock (recipe below); - 1 egg, beaten; - pinch of pepper; - pinch of sugar; - scallions, garnish; - cilantro, garnish; - chinese chicken stock:; - 1 chicken carcass; - 2 inches fresh ginger, cut into coins; - 6 cloves garlic, halved; - 6 scallions; - 1 medium onion, quartered; - 20 black peppercorns; - 5-6 dried red chiles; - 3 quarts water

16 Pinches 2 Photos

Linda Jones

Clearlake Highlands, CA

Updated on Jun 15, 2015

Cal. 230 serving, 1g fat.

Rate

prep time 20 Min

cook time 2 Hr

method Slow Cooker Crock Pot

yield 12 serving(s)

Ingredients

- 1 inch ginger, grated
- 3 cloves garlic, minced
- 1 can bamboo stalks, sliced
- 6 dried black fungus, soaked and sliced
- 6 dried shiitake mushrooms, soaked and sliced
- 1 block tofu, cubed
- 2 tablespoons chili garlic sauce
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons cornstarch + 1/4 cup water
- 2 quarts chinese chicken stock (recipe below)
- 1 egg, beaten
- pinch of pepper
- pinch of sugar
- scallions, garnish
- cilantro, garnish
- chinese chicken stock:
- 1 chicken carcass
- 2 inches fresh ginger, cut into coins
- 6 cloves garlic, halved
- 6 scallions
- 1 medium onion, quartered
- 20 black peppercorns
- 5-6 dried red chiles
- 3 quarts water

How To Make hot and sour soup

Step 1

1) To make chicken stock, add all the ingredients to a large, heavy stockpot. Bring to a simmer, then turn heat down to low.

Step 2

2) Simmer, partially covered, for about 3 hours. Strain out the solids and use the stock in the soup.
Step 3

3) Add dried fungus and mushrooms to 3-4 cups boiling water. Let sit for 20 minutes. Strain mushrooms and slice thinly.
Step 4

4) Drain and chop bamboo shoots and cube tofu.
Step 5

5) In a large, heavy pot, add vegetable oil, ginger, garlic, and chili garlic sauce. Cook over medium heat until they ginger and garlic are very fragrant, but be careful not to burn them, about 3-4 minutes.
Step 6

6) Add soy sauce and rice vinegar and stir to combine.
Step 7

7) Add bamboo and mushrooms.
Step 8

8) Pour in chicken stock and bring to a simmer. Simmer over low heat for 15 minutes
Step 9

9) Make a slurry with the cornstarch and water until it's a light mixture. Slowly stir the slurry into the soup.
Step 10

10) Stir in tofu and continue to simmer. Season with a pinch of sugar and ground pepper.
Step 11

11) Beat egg and drizzle egg into soup mixture.
Step 12

12) Serve soup garnished with cilantro and scallions.
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