Hot and Sour Soup




 

Hot and Sour Soup – 8 Servings

(with baby corn instead of bamboo shoots, 'cos I couldn't find bamboo shoots)

Note:
  1. You might want to taste as you go. This is kinda hot, and kinda sour. If this is a problem, you shouldn't be making this soup, but consider easing off on the vinegar and on the white pepper and chili flakes if you like it but need less heat.
  2. I didn't sauté the mushrooms long enough when I did this. Maybe taste one when you think it's ready.
  3. Maybe cut the baby corn in half so it'll fit on a spoon. Widthwise too, of course, you want it thin. 
On to the recipe!

Ingredients

  • Dried shiitake mushrooms – 1 ½ oz (43 g)
  • Soy sauce – 5 Tbsp (75 ml)
  • Seasoned rice vinegar – ⅔ cup (160 ml)
  • Ground white pepper – 1 Tbsp (8 g)
  • Sesame oil – ¾ tsp (3.5 ml)
  • Cornstarch – 6 Tbsp (48 g)
  • Water (for slurry) – 6 Tbsp (90 ml)
  • Vegetable oil – 4 tsp (20 ml)
  • Chili flakes – 1 tsp (mild) to 2 tsp (hot)
  • Minced fresh ginger root – 2 ½ tsp (5 g)
  • Sliced green onions – ½ cup (50 g) plus extra for garnish
  • Vegetable broth – 8 cups (1.9 L) (if you put in meat or chicken instead of or in addition to tofu, you can use chicken or beef broth, because it's besari anyway)
  • Grated carrot – ½ cup (55 g)
  • Thinly sliced red bell pepper – 4 Tbsp (35 g)
  • Baby corn (matchstick slices) – 1 cup (150 g)
  • Cubed tofu – 2 cups (300 g)
  • Chili paste – 1–2 tsp (optional, adds depth)
  • Eggs, beaten – 4 large (200 g total)
  • Flavored chili oil – for drizzling at the end (optional but recommended)

Instructions

  1. Prep mushrooms – Soak dried shiitakes in hot (not boiling) water until soft (~15–20 min). Drain and slice thinly.
  2. Prep seasoning mix – In a small bowl, whisk soy sauce, rice vinegar, white pepper, and sesame oil; set aside.
  3. Prepare slurry – Mix cornstarch and water until smooth; set aside.
  4. Sauté aromatics – Heat vegetable oil in a large soup pot over medium-high. Add chili flakes, ginger, green onions, and drained mushrooms; stir ~4 min until fragrant.
  5. Add broth – Pour in broth, bring to a simmer, reduce to medium, simmer 5 min.
  6. Add veggies – Stir in carrot, red pepper, baby corn, tofu, and chili paste (if using). Simmer 5 min.
  7. Thicken soup – Stir slurry, pour in slowly while stirring constantly. Cook 1–2 min until thickened.
  8. Egg ribbons – Raise heat to medium-high, bring to a gentle boil. Slowly drizzle in beaten eggs while stirring gently to form ribbons.
  9. Final seasoning – Taste and adjust seasoning. Pour in the seasoning mix from step 2, stir and taste as you go. You don't need to do a lot of simmering here; the sesame oil and white pepper will lose their flavor quickly if you do.
  10. Finish: Ladle into bowls and optionally drizzle each serving with ½–1 tsp flavored chili oil. Garnish with green onions.

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