Hot & Sour Soup

Method7 steps · about 30 min

1. 1

   Step 1: Wash the vegetables. Trim the 2 oz seafood mushrooms and halve their stems; cut 2 oz king oyster mushrooms into thin strips. Slice the 3 shiitakes, first soaking in warm water until soft if dried. Soak the 1/4 oz dried wood ears about 10 minutes or until soft enough to slice; drain and slice thinly. Cut 14 oz tofu, 2 oz carrot and 1 oz red pepper into thin strips. Mince the 2 pieces green onion and reserve for garnish. Dice the 2 tomatoes.

   Uses 2 tomatoes, diced · 2 oz carrot, thin strips · 2 oz seafood mushrooms, trimmed and halved · 2 oz king oyster mushrooms, thin strips · 3 shiitake mushrooms, sliced · 1/4 oz dried wood ear mushrooms, rehydrated and sliced · 1 oz red bell pepper, thin strips · 2 pieces green onion, minced for garnish

   
2. 2

   Step 2: Mix 3 tbsp cornstarch with the separate 2 tbsp cold slurry water until smooth; if too stiff to pour, add a little additional cold water only as needed. Beat the 2 eggs in another bowl. Stir both again just before their later additions. Bring the separate 5 cups soup water to a boil.

   Uses 3 tbsp cornstarch for slurry · 2 tbsp cold water for slurry · Additional cold water to make slurry pourable, only as needed · 2 eggs, beaten · 5 cups water for soup

   
3. 3

   Step 3: Heat the wok on high with 1 tbsp corn oil and the 2 dried chili pieces. Toss about 1 minute to infuse the oil without burning. Remove the chilies.

   Uses 1 tbsp corn oil · 2 dried chili pieces for oil infusion, then removed

   
4. 4

   Step 4: Cook the prepared tomatoes in the chili-infused oil for 30–60 seconds. Add the prepared 5 cups boiling soup water. Stir in 1 tsp white pepper for 15–30 seconds, then 1 tsp salt, 1 tbsp sugar, 2 tbsp light soy sauce and 1/2 tbsp dark soy sauce for another 15–30 seconds. Add the prepared tofu, all mushrooms, carrot and red pepper, keeping green onion for the end. Stir gently 5–10 seconds.

   Uses Chili-infused oil · Prepared tomatoes, tofu, mushrooms, carrot and red pepper; keep scallions aside · 5 cups pre-boiled soup water · 1 tsp white pepper · 1 tsp salt · 1 tbsp sugar · 2 tbsp light soy sauce · 1/2 tbsp dark soy sauce

   
5. 5

   Step 5: Cover and bring the soup to a boil, about 3–4 minutes. Continue until the sliced vegetables and rehydrated mushrooms are tender.

   Bring covered soup to a boil; check vegetable tenderness · 4 minUses Seasoned tofu-and-vegetable soup

   
6. 6

   Step 6: Uncover the boiling soup. Stir the prepared slurry again and pour it in gradually over 50–60 seconds while stirring constantly; cook until thickened and no raw starch remains. Beat the eggs again and slowly pour around the wok over 20–30 seconds without stirring during the pour. Let the egg ribbons set fully. Add 2 tbsp vinegar and sesame oil to taste near the end, then taste the fully cooked soup and adjust seasoning if needed.

   Uses Boiling soup with tender vegetables · Prepared cornstarch slurry and beaten eggs · 2 tbsp vinegar · Sesame oil to finish, to taste

   
7. 7

   Step 7: Plate, garnish: Almost done! Turn off the heat and transfer the soup into a bowl. Garnish with the minced green onions.; Call your loved ones over - it's time to eat!

   Uses Finished hot-and-sour soup with set egg ribbons · Reserved minced green onions for garnish