hot & sour soup

How To Make hot & sour soup

• 
  1

  Prep the mushrooms by cutting off the stems and quarter the caps. Prep the tofu by slicing it into strips. (If no tofu on hand, simply omit, I just used the mushrooms.)
• 
  2

  Next, we need to make the thickening slurry, mix the corn starch with the 3 tablespoons of cold water until well blended and no lumps. In another bowl, beat the egg. Set both of these aside.
• 
  3

  Next, in a small bowl, add the soy sauce, dark soy sauce, and rice vinegar, stir to mix. Set this aside.
• 
  4

  In a large sauce pan, add the broth and 1½ cups water, bring to a boil then add the mushrooms and tofu and let boil for 2 minutes. (I did not have tofu on hand and simply omitted that, still worked perfectly.)
• 
  5

  Stir the soy sauce mixture into the soup, and season with a few dashes of white pepper or to taste. Give the slurry another stir then stir that into the soup, continue stirring until just slightly thickened, about 1-2 minutes. Turn off the heat but leave on the same burner.
• 
  6

  Now gently stir the soup in one direction, and pour the beaten egg into soup in a gently stir and count to 10. Then using the handle end of a spoon or fork, or a pair of chop sticks, stir the soup in the same direction for 3 complete circular motions, this makes the nice egg threads in the soup. Season to taste with chili oil or flakes if desired.
• 
  7

  Now the soup is done, ladle into bowls and serve.
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