Chinese Hot & Sour Soup

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1. Ingredients of Chinese Hot & Sour Soup

2. Chinese Hot & Sour Soup instructions

Chinese Hot & Sour Soup.

Cooking Tips

The garlic cooks fast in 20 minutes (maybe less as it is dependent upon how popular the pan is). If the garlic is cooked too long, it will taste not quite agreeable and shed its odor. If you would like to add garlic, then be certain that you add it last, so it will not burn.

You can cook Chinese Hot & Sour Soup using 31 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chinese Hot & Sour Soup

1. You need of Mushrooms:.
2. You need of Shiitake Mushrooms Finely Diced,.
3. You need of ShaoWing / Hua Tiao / Sherry Wine,.
4. Prepare of Soy Sauce Preferably Kikkoman,.
5. It's of Granulated Sugar,.
6. It's of Water,.
7. It's of Cornstarch,.
8. You need of Sesame Oil,.
9. It's of Base:.
10. You need of Fresh Coriander Finely Chopped,.
11. You need of Lao Gan Ma Spicy Chili Crisp,.
12. It's of Black Vinegar,.
13. It's of Sesame Oil,.
14. Prepare of Apple Cider Vinegar,.
15. It's of Soup:.
16. Prepare of White Pepper,.
17. Prepare of Canola / Peanut / Vegetable Oil,.
18. Prepare of Chinese Dried Mushrooms Soaked Finely Sliced,.
19. You need of Bamboo Shoots Fresh / Pickled,.
20. It's of Chinese Black Fungus Soaked Finely Sliced,.
21. You need of Boiling Water,.
22. It's of Ginger Finely Diced,.
23. Prepare of Sea Salt,.
24. You need of Slurry, 7 TSP Cornstarch + 25ml Water.
25. You need of Egg Lightly Beaten,.
26. You need of Pressed Tofu Sliced Into Strips,.
27. It's of Dark Soy Sauce,.
28. Prepare of Light Soy Sauce,.
29. You need of Chili Bean Sauce Preferably Lee Kum Kee,.
30. You need of Granulated Sugar,.
31. It's of Fresh Coriander, For Garnishing.

Chinese Hot & Sour Soup instructions

1. Prepare the mushrooms. In a bowl, add in mushrooms, shaoxing, soy, sugar, water, cornstarch and sesame oil. Mix until well combined. Cover with cling film and set aside in the fridge for at least 30 mins..
2. Prepare the base. In a large serving bowl, add coriander, black vinegar, apple cider vinegar, pepper, chili crisp and sesame oil. Mix until combine well. Set aside..
3. Prepare the soup. In a sauce pot over medium heat, add oil. Once oil is heated up, add in ginger and the mushrooms mixture..
4. Saute until aromatic and until the mushrooms are slightly caramelized. Add in Chinese mushrooms, bamboo and fungus. Saute until well combine and aromatic..
5. Add in the boiling water. *Adding boiling water will shorten the cooking time, hence containing the fragrance and flavors even more.* Stir to combine well. Add in dark, light soy, chili bean sauce, sugar and salt..
6. Stir to combine well. Bring it up to a simmer. Turn the heat down to low. Add in slurry and stir to combine well..
7. Continue simmer for about 2 to 3 mins. Add in beaten egg. Stir for 20 secs. Turn the heat up to medium..
8. Add in tofu. Stir to combine well and simmer for another 1 to 2 mins. The soup should thicken. Taste and adjust for seasoning with salt..
9. Give it a final stir. Remove from heat and transfer into the serving bowl with the coriander mixture. Stir to combine well. Taste and adjust for seasonings with vinegar or pepper. Serve immediately with a garnish of coriander..

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