Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, chinese hot & sour soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Chinese Hot & Sour Soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Chinese Hot & Sour Soup is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook chinese hot & sour soup using 31 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chinese Hot & Sour Soup:

1. Make ready Mushrooms:
2. Make ready 100 g Shiitake Mushrooms Finely Diced,
3. Make ready 1 TSP ShaoWing / Hua Tiao / Sherry Wine,
4. Get 1 TSP Soy Sauce Preferably Kikkoman,
5. Get Pinch Granulated Sugar,
6. Prepare 1/2 TSP Water,
7. Make ready 1 TSP Cornstarch,
8. Take 1 TSP Sesame Oil,
9. Make ready Base:
10. Take 1 Handful Fresh Coriander Finely Chopped,
11. Get 1 TSP Lao Gan Ma Spicy Chili Crisp,
12. Prepare 2 TSP Black Vinegar,
13. Make ready 1 TSP Sesame Oil,
14. Take 1 TSP Apple Cider Vinegar,
15. Get Soup:
16. Take Pinch White Pepper,
17. Get 2 TBSP Canola / Peanut / Vegetable Oil,
18. Take 2 Chinese Dried Mushrooms Soaked Finely Sliced,
19. Take 1 Handful Bamboo Shoots Fresh / Pickled,
20. Take 1 Handful Chinese Black Fungus Soaked Finely Sliced,
21. Take 600 ml Boiling Water,
22. Make ready 1/2 Inch Ginger Finely Diced,
23. Get 3/4 TSP Sea Salt,
24. Take Slurry, 7 TSP Cornstarch + 25ml Water
25. Make ready 1 Egg Lightly Beaten,
26. Get 150 g Pressed Tofu Sliced Into Strips,
27. Get 1/3 TSP Dark Soy Sauce,
28. Prepare 1 TSP Light Soy Sauce,
29. Get 3 TSP Chili Bean Sauce Preferably Lee Kum Kee,
30. Make ready 1/2 TSP Granulated Sugar,
31. Get Fresh Coriander, For Garnishing

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Steps to make Chinese Hot & Sour Soup:

1. Prepare the mushrooms. In a bowl, add in mushrooms, shaoxing, soy, sugar, water, cornstarch and sesame oil. Mix until well combined. Cover with cling film and set aside in the fridge for at least 30 mins.
2. Prepare the base. In a large serving bowl, add coriander, black vinegar, apple cider vinegar, pepper, chili crisp and sesame oil. Mix until combine well. Set aside.
3. Prepare the soup. In a sauce pot over medium heat, add oil. Once oil is heated up, add in ginger and the mushrooms mixture.
4. Saute until aromatic and until the mushrooms are slightly caramelized. Add in Chinese mushrooms, bamboo and fungus. Saute until well combine and aromatic.
5. Add in the boiling water. Adding boiling water will shorten the cooking time, hence containing the fragrance and flavors even more. Stir to combine well. Add in dark, light soy, chili bean sauce, sugar and salt.
6. Stir to combine well. Bring it up to a simmer. Turn the heat down to low. Add in slurry and stir to combine well.
7. Continue simmer for about 2 to 3 mins. Add in beaten egg. Stir for 20 secs. Turn the heat up to medium.
8. Add in tofu. Stir to combine well and simmer for another 1 to 2 mins. The soup should thicken. Taste and adjust for seasoning with salt.
9. Give it a final stir. Remove from heat and transfer into the serving bowl with the coriander mixture. Stir to combine well. Taste and adjust for seasonings with vinegar or pepper. Serve immediately with a garnish of coriander.
10. Ready to serve and ENJOY!

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