Hot And Sour Soup

Hot and Sour Soup
serves 4

2 tomato (medium sized)
2 oz carrot
2 oz seafood mushroom
2 oz king oyster mushroom
3 piece shiitake mushroom
0.25 oz dried wood ear mushroom
2 egg
1 oz red bell pepper (half of a bell pepper, at the default serving size)
2 piece green onion
2 piece dried chili peppers (optional)
14 oz tofu (firm)
Other Flavors

5 cup water (for soup base)
2 tbsp vinegar
1 tsp white pepper
1 tsp salt
1 tbsp sugar
2 tbsp light soy sauce (Amazon​)
0.50 tbsp dark soy sauce (add more for a darker colored soup. Tamari works as a substitute - Amazon​ )
3 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
sesame oil (to taste. Buy on Amazon​ )
1 tbsp corn oil


Prepare Ingredients
1. Rehydrate the Dried Wood Ear Mushrooms by soaking them in warm water for 10 minutes. Do the same with Dried Shiitake, if using them.
2. Slice the Tofu, Carrots, Red Bell Pepper, and King Oyster Mushrooms into thin strips.
3. Mince the Green Onion. Set aside for garnish. Do not put it in the soup.
4. Dice the Tomato into small cubes.
5. Slice the Wood Ear and Shiitake into think slices.
6. Cut the roots off of seafood mushrooms and discard. Cut the length of the stems in half.

Cornstarch Slurry, Eggs, and Water
1. In a bowl, mix together cornstarch and water with a spoon until it becomes an even slurry.
2. In another bowl, crack eggs and beat well.
3. For both of these, you'll need to mix them again later right before you pour them into the soup.
4. To save time for later, boil water (5 cup) in advance.

Making the Soup
1. Set the stove to its highest heat setting, and start to heat up the wok.
2. Add the corn oil, as well as dried chili peppers.
3. Heat and toss the chilies around the oil for about 1 minute as the wok heats up. Skip this step if you want less spice.
4. After a minute, remove the chilis and discard.
5. Add the diced tomatoes and cook for 30-60 seconds, then add the boiled water.
6. Add white pepper and stir for 15-30 seconds.
7. Add salt, sugar, light soy sauce, and dark soy sauce​. Stir for 15-30 seconds. If you prefer a darker look to your soup, you can add more dark soy sauce. Stir for 15-30 seconds.
8. Add tofu, mushrooms, and vegetables (with the exception of green onion). Stir gently for 5-10 seconds.
9. Cover the wok with a lid and bring to a boil.
10. Once the wok is boiling, remix the cornstarch slurry and slowly pour it over the course of 50-60 seconds, stirring constantly.
11. Beat the eggs again, and slowly pour in the eggs all around the wok, over the course of 20-30 seconds. Do not stir as you pour.
12. Add vinegar and sesame oil to the wok to taste. (Adding the vinegar and oil towards the end preserves their potency.
13. Taste the soup and see if it needs and adjustments.
14. Turn off the heat and transfer the soup into a bowl. Garnish with the minced green onions.

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