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.

Mushroom Hot and Sour Soup (香菇酸辣汤)

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

  1. In a pot, bring the broth to a boil. Add the rehydrated shiitake mushrooms and bamboo shoots. Simmer for 5 minutes.
  2. Stir in the rice vinegar, soy sauce, and cornstarch mixture. Cook for another 2-3 minutes until the soup thickens slightly.
  3. Add the sesame oil, white pepper, and chili flakes. Adjust the seasoning with salt if needed.
  4. Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.
  5. Add the diced tofu and green onions. Cook for another 2 minutes.
  6. 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