Hot and Sour Soup

Ingredients

• •6 cups Chicken broth
• •8 oz Firm tofu
• •0.5 oz Wood ear mushrooms
• •0.5 cup Bamboo shoots
• •2 large Eggs
• •3 tbsp Rice vinegar
• •2 tbsp Soy sauce
• •1 tbsp Sesame oil
• •0.5 tsp White pepper
• •1 tbsp Ginger
• •3 stalks Green onions
• •2 tbsp Cornstarch

Instructions

1. 1

   Cut tofu into thin strips. Soak wood ear mushrooms in warm water until soft.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

2. 2

   Slice bamboo shoots and wood ears into thin strips.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

3. 3

   Bring chicken broth to a boil in a large pot.

   💡 Ice bath immediately to stop cooking and preserve color. Do not skip the salt in the water.

4. 4

   Add tofu, bamboo shoots, wood ears, and ginger. Simmer 3 minutes.

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

5. 5

   Mix rice vinegar, soy sauce, sesame oil, white pepper, and cornstarch with 3 tbsp water.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

6. 6

   Stir sauce into soup. Cook until slightly thickened.

   💡 Taste at every stage. Seasoning develops as food cooks.

7. 7

   Beat eggs. Slowly pour into soup while stirring in a circle.

   💡 Room temperature eggs emulsify better. Separate when cold, whip whites when warm.

8. 8

   Egg ribbons will form. Stir gently.

   💡 Room temperature eggs emulsify better. Separate when cold, whip whites when warm.

9. 9

   Remove from heat. Add sesame oil and green onions.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

10. 10

    Ladle into warm bowls and serve immediately while piping hot. Garnish with extra green onions and a drizzle of sesame oil for extra flavor and aroma.

    💡 Maintain oil temperature - too hot burns, too cool makes greasy food.