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Chinese-style hot and sour soup
The ingredients list is long but the cooking time is only 20 minutes. Don't skip one or more ingredients if you want hot and sour soup that that tastes like you're eating in a Chinese restaurant.
Course
Soup
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
6 to 8
dried shiitake
soaked in warm water for at least 30 minutes
¼
cup
dried black fungus
soaked in warm water for at least 20 minutes and trimmed
2
tablespoons
cooking oil
2
shallots
peeled and chopped
3
cloves
garlic
peeled and smashed
1
one-inch knob
ginger
peeled and grated
¼
teaspoon
Chinese five-spice powder
1
carrot
peeled and julienned
6
cups
vegetable broth
2
tablespoons
soy sauce
½
teaspoon
sugar
150
grams
soft tofu
cut into half-inch cubes
4
cups
Chinese broccoli
(leaves only) cut into two-inch slices
2
tablespoons
tapioca starch
or cornstarch (use more for a thicker soup)
2
tablespoons
Chinese black vinegar
1
teaspoon
chili flakes
salt
if your bone broth is under-salted
Instructions
Slice the shiitake caps (save the soaking water).
Roughly chop the black fungus.
Heat the cooking oil in a pot.
Saute the ginger, garlic and shallots for half a minute. Sprinkle in the five-spice powder and saute for another minute.
Add the shiitake and pour in the soaking liquid. Boil gently for two to three minutes.
Add the black fungus and carrot to the shiitake.
Pour in the vegetable broth and soy sauce. Stir in the sugar.
Bring to the boil. Lower the heat, cover the pot and simmer for ten minutes.
Add the tofu cubes.
Stir in the Chinese broccoli leaves and simmer just until wilted.
Disperse the tapioca starch in two tablespoons of water, and pour into the pot. Stir until the broth is thickened and clear.
Turn off the heat, stir in the black vinegar and chili flakes.
Taste. Add more salt, black vinegar and chili flakes to suit your taste.