Chinese Hot and Sour Soup [Video]
Ian Fujimoto's viral Chinese Hot and Sour Soup takes about 10 minutes to prep and 20 minutes to cook. Key ingredients include chicken bone broth, assorted mushrooms, tofu, bamboo shoots, and a balance of soy sauces, white vinegar, and white pepper
Servings: 6 to 8 as a starter, or 4 to 6 as a main dish (10-11 cups)
Ingredients
- 8 cups chicken bone broth
- 3 Tbsp Chinese light soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 2 Tbsp chicken powder (subst: chicken bouillon cubes or granules, or Better than Bouillon - 1 Tbsp for every Tbsp of powder)
- ½ Tbsp sugar
- 1 Thai chili (sauteed and removed)
- 3 to 4 Tbsp distilled white vinegar
- 2 Tbsp neutral oil
- ½ block firm tofu
- ½ cup each of shiitake mushrooms
- ½ cup wood ear mushrooms
- ½ cup king oyster mushrooms
- ½ cup bamboo shoots
- 4 green onions
- 3 to 4 eggs
Cornstarch Slurry
- 3 Tbsp cornstarch mixed with
- 3 Tbsp water
Instructions
- Sauté aromatics: Heat neutral oil in a large pot over medium heat. Sauté the sliced mushrooms, cubed tofu, green onion whites, and the single Thai chili until fragrant, then remove the chili.
- Build the broth: Pour in the chicken bone broth, light and dark soy sauces, oyster sauce, chicken powder, and sugar. Bring the liquid to a boil, then add the bamboo shoots.
- Thicken: Stir in the cornstarch slurry until the soup turns glossy and slightly thick.
- Add eggs: Beat the eggs with a splash of water, then slowly stream them into the gently boiling soup while stirring to create ribbons.
- Finish: Stir in the white vinegar and sesame oil a tablespoon at a time to taste. Garnish with plenty of chopped green onions before serving.