Hot and Sour Soup

Name: Hot and Sour Soup
Ingredients: as needed Carrot, julienned,; 1 package silken tofu; Wood ear mushrooms, sliced, as needed; as needed Shiitake mushrooms, soaked, cleaned, and sliced,; 5 oz (150 grams) chicken breast, shredded; 1 package enoki mushrooms; 3 eggs; 2 tablespoons cornstarch; 2 tablespoons black vinegar; 1 tablespoon white vinegar; White pepper, to taste; Salt, to taste; Sesame oil, to taste; Chopped green onions, to taste; 3 1/3 cups chicken broth (800 ml); 1 tablespoon olive oil

May @May_926359_May

Week 12 (9/25 - 10/1) Required Ingredients: butter, crab, enoki mushrooms, water spinach, sesame paste.

May @May_926359_May

Week 12 (9/25 - 10/1) Required Ingredients: butter, crab, enoki mushrooms, water spinach, sesame paste.

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Ingredients

as neededCarrot, julienned,
1 packagesilken tofu
Wood ear mushrooms, sliced, as needed
as neededShiitake mushrooms, soaked, cleaned, and sliced,
5 oz (150 grams)chicken breast, shredded
1 packageenoki mushrooms
3eggs
2 tablespoonscornstarch
2 tablespoonsblack vinegar
1 tablespoonwhite vinegar
White pepper, to taste
Salt, to taste
Sesame oil, to taste
Chopped green onions, to taste
3 1/3 cupschicken broth (800 ml)
1 tablespoonolive oil

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Steps

1

Julienne the carrot and tofu. Slice the wood ear mushrooms. Soak, clean, and slice the shiitake mushrooms. Shred the chicken breast and marinate for 15 minutes with rice wine and mirin.
2

Heat olive oil and sesame oil in a pot. Stir-fry the shredded chicken breast until partially cooked, then remove and set aside. Add the julienned carrot, sliced shiitake mushrooms, and wood ear mushrooms. Stir-fry over high heat until softened. Add the chicken broth and white pepper, bring to a boil over high heat.
3

Once boiling, add the enoki mushrooms and tofu. Season with salt. Mix cornstarch with water and add to thicken the soup.
4

Adjust the thickness to your preference. Drizzle in the beaten eggs while stirring. Return the shredded chicken to the pot. Add black vinegar and white vinegar. Bring to a boil again, then turn off the heat. Drizzle with sesame oil, ladle into bowls, and top with chopped green onions and more white pepper to finish.