The Best Chinese Hot and Sour Soup

If you love hot and sour soup as much as I do, you will really enjoy this recipe. It tastes like the classic Chinese restaurant hot and sour soup - even better. The leftover soup heats up well and tastes great for lunch the next day. VIDEO RECIPE at the end of this post. Enjoy.

How to Make BEST Restaurant Chinese Hot and Sour Soup

INGREDIENTS:
6 cups chicken broth
1/3 cup julienne carrots
1/3 cup julienne bamboo shoots
1/2 cup black fungus - hydrated
1/2 cup sliced shitake mushrooms - hydrated
1 cup sliced extra firm tofu
1 tsp. minced ginger
1 tsp. finely sliced red chilies
1/4 cup light soy sauce
1/4 black vinegar
1/2 tsp. dark soy sauce
1/4 tsp. white pepper
1 tsp. chili paste (sambal)
2 beaten eggs
slurry - 3 tbsp. cornstarch mixed with water
2-3 chopped green onions

Chicken or pork:
3/4 cup sliced julienne chicken or pork
1 tsp. light soy sauce
1/2 tsp. Shaohsing wine or rice wine vinegar
1/8 tsp white pepper
1/2 tsp. corn starch
*Mix together well

In a sauce pan add chicken broth and turn heat up to high.
Add in minced ginger, mushrooms, bamboo shoots, carrots and red chilies. Stir, bring up to a boil, reduce to simmer and cook for 5-8 minutes.

Add chicken and stir.

Add soy sauce, black vinegar, dark soy sauce and white pepper.
Stir, bring back up to a simmer and cook for another 3-4 minutes.

Add in cornstarch slurry and bring back up to a boil.

Pour beaten eggs over top, wait 5-10 seconds and then give gentle
stirs.

Add tofu and cook for another minute.

Serve and garnish with chopped green onions.
Enjoy.

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Please ask before borrowing. Thanks Tess.

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The Best Chinese Hot and Sour Soup VIDEO RECIPE: