Prep 15 mins
Cook 5 mins
Another Asian soup for our Zaar tour 4. Hot and sour soup is one of the most popular soups in Chinese restaurants. I found this one in a chicken book. Wipe the mushoms caps and stalk before cooking as they have a strong flavour.
- 6 dried shiitake mushrooms, soaked
- 113.39 g cooked chicken or 113.39 g pork
- 1 cake tofu
- 56.69 g bamboo shoots, drained
- 14.79 ml cornflour
- 473.19 ml chicken stock or 473.19 ml water
- 14.79 ml chinese rice wine or 14.79 ml dry sherry
- 14.79 ml light soy sauce
- 29.58 ml rice vinegar
- 2.46 ml white pepper
- 2 spring onions, thinely slced
- Drain and squeeze the mushrooms and thinly slice them discarding the hard stalk.
- Thinly slice the bamboo shoots, tofu and chicken or pork.
- Mix the cornflour with 1 1/2 tbsp water to make a paste. Set asaide.
- Bring the stock to a rolling boil and add the mushrooms, tofu bamboo shoots and chicken. Bring back to a boil and simmer for 1 minute.
- Add the soy sauce, wine and vinegar.
- Bring back to a boil and add the paste add the peppe and season with salt.
- Serve hot and sprinle the spring onions.
DH and I really enjoyed this soup! This is a very classic version of the recipe found in Chinese restaurants. One pint of chicken stock didn't seem quite enough as I must have thrown in more mushrooms, chicken, and tofu than called for, so I increased the amount of chicken stock and other liquids, including adding some of the liquid I soaked the mushrooms in. I also added a few Chinese dumplings to the pot while it was simmering and removed them and served them on the side with our favorite dipping sauce, Pot Sticker Dipping Sauce. Thanks, bigbadbrenda, for a delightful soup!