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Hot & Sour Soup 2

Hot & Sour Soup 2 recipe image
This comforting Hot and Sour soup delivers an immediate punch of flavor with every spoonful. The broth is built on a deep vegetable stock infused with rehydrated dried mushrooms and dry sherry, creating a rich umami base. Silky tofu cubes and sweet peas add texture, while cornstarch gives the soup its characteristic velvety body. The defining elements are the sharp brightness of white wine vinegar and the gentle heat of white pepper, balanced perfectly by a drizzle of sesame oil.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 110
Dietary: Vegetarian
Description
This comforting Hot and Sour soup delivers an immediate punch of flavor with every spoonful. The broth is built on a deep vegetable stock infused with rehydrated dried mushrooms and dry sherry, creating a rich umami base. Silky tofu cubes and sweet peas add texture, while cornstarch gives the soup its characteristic velvety body. The defining elements are the sharp brightness of white wine vinegar and the gentle heat of white pepper, balanced perfectly by a drizzle of sesame oil.
Ingredients
  • 1/2 cup Dried mushrooms
  • 1 cup Warm water
  • 3 cup Vegetable stock
  • 1 tablespoon Dry sherry
  • 1/2 cup Sliced bamboo shoots
  • 4 ounce Tofu, diced
  • 1/2 cup Frozen peas, thawed
  • 2 tablespoon White wine vinegar
  • 1 tablespoon Soy sauce
  • 2 tablespoon Cornstarch
  • 1/4 cup Water
  • 1/2 teaspoon White pepper
  • 1 teaspoon Sesame oil
  • 1 Egg, lightly beaten
  • 2 Green Onions, sliced diagonally
Directions
  1. 1
    Cover dried mushrooms with warm water and let stand for 30 minutes to rehydrate.
  2. 2
    Remove mushrooms from soaking water; cut off and discard the tough stems.
  3. 3
    Thinly slice the mushroom caps and set aside.
  4. 4
    Measure the soaking water from the mushrooms (discard any sandy residue at the bottom) and add enough vegetable stock to make a total of 4 cups of liquid.
  5. 5
    Place the liquid mixture in a 2-quart saucepan.
  6. 6
    Add the dry sherry, sliced bamboo shoots, and sliced mushrooms to the pot.
  7. 7
    Bring the mixture to a boil over medium-high heat.
  8. 8
    Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
  9. 9
    Add the diced tofu, thawed peas, white wine vinegar, and soy sauce.
  10. 10
    Heat the soup for 3 minutes until the tofu is warmed through.
  11. 11
    In a small bowl, stir together the cornstarch and 1/4 cup water until smooth.
  12. 12
    Stir the cornstarch slurry into the soup.
  13. 13
    Cook, stirring constantly, until the soup thickens slightly and becomes glossy.
  14. 14
    Turn off the heat.
  15. 15
    Stir in the white pepper and sesame oil.
  16. 16
    While stirring the soup continuously in one direction, slowly pour in the beaten egg to create ribbons.
  17. 17
    Ladle into bowls and sprinkle with sliced green onions.
  18. 18
    Add salt to taste if needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 110kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.5g3%
Cholesterol 35mg12%
Sodium 600mg25%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 3g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hot, sour, soup, chinese, tofu, mushrooms, vegetarian, spicy, vinegar, pepper, comfort food, asian, broth, sesame oil, egg drop, warm, savory, simmer, peas, green onion
Read it online: https://www.chefs-mate.com/recipe/hot-sour-soup-2/