Chinese Hot & Sour Soup

Name: Chinese Hot & Sour Soup
Cuisine: American
Ingredients: Mushrooms:; 100 g Shiitake Mushrooms Finely Diced,; 1 TSP ShaoWing / Hua Tiao / Sherry Wine,; 1 TSP Soy Sauce Preferably Kikkoman,; Pinch Granulated Sugar,; 1/2 TSP Water,; 1 TSP Cornstarch,; 1 TSP Sesame Oil,; Base:; 1 Handful Fresh Coriander Finely Chopped,; 1 TSP Lao Gan Ma Spicy Chili Crisp,; 2 TSP Black Vinegar,; 1 TSP Apple Cider Vinegar,; 1 TSP Sesame Oil,; Pinch White Pepper,; Soup:; 2 TBSP Canola / Peanut / Vegetable Oil,; 2 Chinese Dried Mushrooms Soaked Finely Sliced,; 1 Handful Bamboo Shoots Fresh / Pickled,; 1 Handful Chinese Black Fungus Soaked Finely Sliced,; 600 ml Boiling Water,; 1/2 Inch Ginger Finely Diced,; 3/4 TSP Sea Salt,; Slurry, 7 TSP Cornstarch + 25ml Water; 1 Egg Lightly Beaten,; 150 g Pressed Tofu Sliced Into Strips,; 1/3 TSP Dark Soy Sauce,; 1 TSP Light Soy Sauce,; 3 TSP Chili Bean Sauce Preferably Lee Kum Kee,; 1/2 TSP Granulated Sugar,

Daniel Lim @fatdoughsg

Singapore

I personally find that Chinese soup is very complex and not to my liking. But somehow or rather, I began to appreciate this soup when I started out cooking. Because I get to choose what kinda ingredients I am gonna use. I discard the dogma of preparing this soup with a pork base and used mushrooms for my base. This is my Chinese version of mushroom soup, you can call it that way.

This soup is also 100% vegetarian. You can make this vegan by omitting the egg and some of the sauces. I do not know if they are vegan friendly tho. You can definitely replace them with homemade chili oil and chili bean sauce. You can also replace soy sauce with tamari sauce. Another reason why I had learn to appreciate this soup is it is spicy, sour, savory (even tho there's no meat) and it is hearty. This will definitely keep me warm in those cold weather and season. I hope it will keep you cozy this festive season as well.

Daniel Lim @fatdoughsg

Saved

Ingredients

Mushrooms:
100 gShiitake Mushrooms Finely Diced,
1 TSPShaoWing / Hua Tiao / Sherry Wine,
1 TSPSoy Sauce Preferably Kikkoman,
PinchGranulated Sugar,
1/2 TSPWater,
1 TSPCornstarch,
1 TSPSesame Oil,
Base:
1 HandfulFresh Coriander Finely Chopped,
1 TSPLao Gan Ma Spicy Chili Crisp,
2 TSPBlack Vinegar,
1 TSPApple Cider Vinegar,
1 TSPSesame Oil,
PinchWhite Pepper,
Soup:
2 TBSPCanola / Peanut / Vegetable Oil,
2Chinese Dried Mushrooms Soaked Finely Sliced,
1 HandfulBamboo Shoots Fresh / Pickled,
1 HandfulChinese Black Fungus Soaked Finely Sliced,
600 mlBoiling Water,
1/2 InchGinger Finely Diced,
3/4 TSPSea Salt,
Slurry, 7 TSP Cornstarch + 25ml Water
1Egg Lightly Beaten,
150 gPressed Tofu Sliced Into Strips,
1/3 TSPDark Soy Sauce,
1 TSPLight Soy Sauce,
3 TSPChili Bean Sauce Preferably Lee Kum Kee,
1/2 TSPGranulated Sugar,
Fresh Coriander, For Garnishing

Saved

Steps

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.