This is a quintessential spicy Chinese Cantonese soup and one that always receives praise when presented to friends and family Traditional hot and sour soup is actually so easy to make. And the advantage of making it at home is that it’s also so simple to tailor to your taste. Add more chili sauce. Make it with tofu. Just add pork. So versatile, you’ll love it.
Ingredients
- 8 cups (2.5 L) chicken or vegetable stock
- ¼ cup (60 ml) rice vinegar or more to taste
- ¼ cup (60 ml) reduced-sodium soy sauce
- 2 tsp ground ginger
- 8 oz (225 g) shitake mushrooms thinly-sliced with stems discarded
- 8 oz (1 x 225 ml) can bamboo shoots, drained
- 1 tsp chilli sauce
- ¼ cup (60 ml) cornflour
- 2 large eggs whisked
- 8 oz (225 g) firm tofu cut into 12 mm (½”) inch cubes
- 4 spring onions thinly sliced
- 1 tsp sesame oil
- Salt and black pepper
How to Make It
- Set aside 60 ml (¼ cup) of the chicken stock for later use.
- Meanwhile, add the remaining 1.8L (7¾ cups) chicken stock, mushrooms, bamboo shoots rice wine vinegar, chilli sauce, soy sauce and ginger to a large stock pot and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
- Now whisk together the 60 ml (¼ cup) of stock and cornflour in a small bowl until completely smooth, while the soup is heating. Once the soup has reached a simmer, add in the cornflour mix and whisk for 2 minutes until the soup has thickened.
- Next, continue stirring the soup in a circular motion, then pour in the eggs in a thin stream to create egg ribbons, stirring the soup continually. Now, stir in the tofu, half of the green onions and sesame oil. Then season the soup with salt and black pepper to taste. If you want a spicier soup, add more chili sauce.
- Serve immediately, garnished with the extra spring onion slices.
