Hot and Sour Soup
A delicious bowl of hot and sour soup always hits the spot. Filled with assorted mushrooms this soup is hardy as can be. As always, you can add meat if you choose to.
Ingredients
2 tomatoes, diced
2 carrots, julienned
1 small red bell pepper, julienned
6-8 cups assorted mushrooms, sliced if needed
5 cups water (can use vegetable stock)
1-12 oz pkg extra firm tofu, drained and sliced
1 tbsp sugar
1-2 tsp pepper (I like white pepper)
1/4 cup soy sauce
3 tbsp cornstarch (mixed into a slurry with a little water)
1 tbsp vinegar (I use Chinese Black vinegar)
1 tbsp toasted sesame seed oil
2-3 green onions, chopped (garnish)
Salt and pepper to taste
Cooking oil
Instructions
1
Heat a large pot on the stove and add enough oil to lightly coat the bottom of the pan.
2
Add the diced tomatoes and saute for a couple of minutes.
3
Add the bell pepper and assorted mushrooms ( I used, oyster mushrooms, shiitake, wood ear and king oyster mushrooms) sautéing for a couple of minutes.
4
Add the water, tofu, sugar, white pepper (can use black pepper) and soy sauce. Stir to combine everything together. Bring a simmer and cook for 5 minutes.
5
In a small bowl, mix the cornstarch with about 1 tbsp water to create a slurry. While stirring the soup, slowly drizzle in the cornstarch slurry. Continue to simmer the soup to thicken it.
6
If desired, you can add a splash of dark soy sauce to darken the color more.
7
To finish the soup. add the vinegar and toasted sesame seed oil, stir to incorporate. Taste to adjust salt and pepper. Serve with freshly chopped green onions on top.
8
If you would like to add an egg to the soup, whisk an egg or two in a bowl and while the soup is simmering, drizzle the egg into the soup and don’t touch until the egg sets. Once the egg sets, gently stir it into the soup.
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