Recipe by dianegrapegrower
From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook.
Top Review by breezermom
So surprised by the flavor of this soup! No broth, but still delicious. I did use more of the cornstarch/water mix to thicken the soup....I'm used to a thicker hot and sour soup. Enjoyed the cilantro sprinkled on top. Great soup! I'm glad I found it here! Made for Zaar Cookbook Tag!
- 2 ounces mushrooms, sliced (wood ear mushrooms are very nice, if you can find them)
- 7 ounces soft tofu, sliced in thin, long strips
- 4 cups water
- 3 tablespoons soy sauce
- 1⁄2 teaspoon black pepper
- 1 teaspoon garlic, chopped
- 1 1⁄2 teaspoons sugar
- 5 tablespoons rice vinegar
- 1 teaspoon chili-garlic sauce
- 1⁄4 teaspoon salt
- 1 cup bamboo shoot
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 egg yolks, beaten
- red bell pepper, cut in thin strips
- fresh cilantro leaves, chopped
Directions See How It's Made
- 1. Assemble and prep all ingredients. Boil 4 cups water in a soup pot. Add soy, black pepper, garlic, sugar, vinegar, chili-garlic sauce and salt. Lower heat to medium and cook 2-3 minutes.
- Add bamboo shoots and mushrooms and cook for 1 minute. Add tofu and sesame oil and cook 3-5 minutes. Dissolve corstarch in 1 T. water, and stir into soup.
- Slide egg yolks into soup. Turn off the heat, and do not stir. You want the egg to stay in pieces.
- Transfer to soup tureen and garnish with pepper strips and cilantro. Serve immediately.