Mushroom Hot and Sour Soup (香菇酸辣汤)
This 香菇酸辣汤 (Mushroom Hot and Sour Soup) is a classic dish from Yunnan Cuisine, known for its bold and flavorful taste. It's a perfect combination of spicy, sour, and savory flavors, making it a popular choice for a comforting and satisfying meal.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup dried shiitake mushrooms, rehydrated and sliced
- 1/2 cup bamboo shoots, sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon chili flakes (adjust to taste)
- 2 eggs, beaten
- 1/2 cup firm tofu, diced
- 2 green onions, thinly sliced
- Salt, to taste
Instructions
- In a pot, bring the broth to a boil. Add the rehydrated shiitake mushrooms and bamboo shoots. Simmer for 5 minutes.
- Stir in the rice vinegar, soy sauce, and cornstarch mixture. Cook for another 2-3 minutes until the soup thickens slightly.
- Add the sesame oil, white pepper, and chili flakes. Adjust the seasoning with salt if needed.
- Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.
- Add the diced tofu and green onions. Cook for another 2 minutes.
- Remove from heat and serve hot. Enjoy this 香菇酸辣汤 (Mushroom Hot and Sour Soup) with steamed rice or as a starter for a Chinese meal.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Soup ladle Serving bowls Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve hot with a side of steamed rice or as an appetizer before a Chinese meal.
Tips & tricks
Tips: Adjust the level of spiciness and sourness to your preference by adding more or less chili flakes and rice vinegar.
Cost
$10