Restaurant Style Hot & Sour Soup

• Produce

  • 1 small can Bamboo shoots
  • 1 tbsp Ginger, fresh

• Refrigerated

  • 1 Egg
  • 1 small package Tofu, firm

• Canned Goods

  • 5 cups Chicken stock

• Condiments

  • 1/2 tbsp Chili garlic paste/sauce
  • 1/3 cup Soy sauce

• Baking & Spices

  • 2 tbsp Corn starch mixed with
  • 1 Pinch Sugar
  • 1 tsp White pepper, ground

• Oils & Vinegars

  • 1/4 cup Rice vinegar
  • 1 tsp Sesame oil

• Other

  • 1 package (about 1 ounce of dried chinese fungi (shiitake and wood ears

Found on madeitmommy.com

Description

Ingredients

• 5 cups chicken stock
• 1 package (about 1 ounce) of dried Chinese fungi (shiitake and wood ears)
• 1 small can of bamboo shoots (thinly sliced)
• 1 small package of firm tofu (sliced in ½ inch strips)
• 1-2 tablespoons fresh grated ginger
• ½ tablespoon chili garlic paste/sauce
• ⅓ cup soy sauce
• ¼ cup rice vinegar
• 1 teaspoon ground white pepper
• 1 teaspoon sesame oil
• 2-3 tablespoons of corn starch mixed with ⅓ cup water
• 1 egg, lightly beaten
• Pinch of sugar (optional)

Directions

• In a large bowl, pour boiling water over the dried mushrooms. Let stand for 20 minutes. Drain water completely.
• Once mushrooms are drained, slice thinly.
• In a large pot, combine chicken stock, ginger, chili garlic paste, soy sauce, and sesame oil. Stir well and bring to a boil.
• Add in the rice vinegar, mushrooms, bamboo shoots, and white pepper. Reduce heat and simmer for about 10 minutes.
• Add in the tofu slices and cook for another 1-2 minutes.
• Mix the 2-3 tablespoons of corn starch with water. Slowly add to the soup while stirring.
• Once thickened, add a pinch of sugar if desired.
• Lastly, begin to stir soup in a clockwise direction slowly. While continuing to stir, pour the beaten egg into the soup.