Hot & Sour Soup!
 
Prep time
Cook time
Total time
 
A deliciously warming soup with great texture and the irresistible combination of hot and sour flavors
Author:
Serves: Serves 4
Ingredients
  • 4 cloves of garlic, smashed salted and minced
  • 2 heaping tsp chili garlic sauce
  • 1 generous knob of ginger, peeled and grated (should be at least 1 Tbsp)
  • 250 g (just over 8 oz) shiitake mushrooms, gently washed and sliced thin (I keep most of the stem, discarding only the very tip).
  • A few cracks of fresh white pepper (or black)
  • 1 225 g (8 oz wet) can bamboo shoots, drained
  • 4 Tbsp soy sauce (GF as necessary)
  • 3 Tbsp Chinkiang vinegar (Chinese black vinegar - See Notes)
  • 2-4 tsp honey, or sweetener of choice
  • 1.5 litres (about 7 cups) broth of choice (I typically use chicken)
  • 150 g (about 7 oz) firm tofu, cut into small bite sized cubes
  • 2 large eggs, whisked and placed in a small pouring bowl
  • 1 bunch green onions, diced
  • Optional garnish: sliced fresh red chiles, chopped fresh herbs, additional green onions, etc.
Instructions
  1. In a large saucepan or wok set to medium heat, sauté sliced mushrooms in some olive oil until most of the moisture has dissipated and the shrooms are lightly golden (about 5 minutes). Lower heat and add chilli paste and garlic giving it a stir before adding the bamboo shoots - toss for another minute to integrate.
  2. Meanwhile, whisk together: soy sauce, vinegar, honey, ginger and pepper. Add this mixture to pan (making sure to scoop out full contents including the honey) and stir to combine.
  3. Add broth and bring to a gentle boil.
  4. Reduce heat and simmer for 10 minutes, or until slightly reduced.
  5. Whisk the eggs and place in a container with a spout for pouring.
  6. Once broth has reduced somewhat, remove the soup from heat and - get ready, this is the fun part! - using a chopstick (or whisk), stir the soup in a clockwise direction until you get a little whirlpool, then slowly pour the beaten eggs with your other hand while continuing to stir - you will see magical egg ribbons appear before your eyes (I got a kick out of it anyway). Add the tofu and a handful of green onions. Taste the soup making any seasoning adjustments desired (example: soy, vinegar, salt, honey) then return to heat just to warm through. Serve immediately with another sprinkling of green onions and any desired garnish.
Notes
Chinkiang Vinegar: tangy delicious Chinese black vinegar is available at Asian markets and via Amazon. I highly recommend its use in this recipe for its incomparable flavor. This vinegar does contain gluten however so if this is an issue my best backup suggestion would be white rice vinegar.
The Mushrooms: wood ear mushrooms are the traditional choice in Chinese hot & sour soup - if you have access to them, by all means experiment. I don't think you will be disappointed with shiitake however, they have that wonderful chewy resilient texture and umami flavor that is positively delightful in this recipe.
The Broth: if you have a homemade broth (whatever version you enjoy) it would be an ideal time to use it in this recipe. Otherwise, a broth you typically use is fine.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2017/12/hot-sour-soup.html