Mixed Mushrooms Hot and Sour Soup. Put the wood ears in a small bowl and cover with boiling water. Drain and rinse the wood ears; discard any hard clusters in the centers. Stock – use vegetable stock for a vegetarian hot and sour soup, otherwise use chicken stock; Firm tofu – use firm or extra firm tofu in this recipe.
Bamboo shoots – buy the julienned bamboo shoots Making Chinese Hot and Sour Soup. Pork and chicken work really well in this dish but feel free to use any leftover meat that you need to use up. Easy Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and eggs ribbons in a flavorful seasoned broth. You can cook Mixed Mushrooms Hot and Sour Soup using 18 ingredients and 14 steps. Here is how you cook that.
Ingredients of Mixed Mushrooms Hot and Sour Soup
- Prepare 1 pack of Firm tofu 一盒硬豆腐.
- It’s 1 cup of Black Fungus 一杯木耳.
- You need 1 cup of Enoki Mushroom 一杯金針菇.
- It’s 1 cup of King Mushrooms 一杯杏鮑菇.
- It’s 1 cup of Shiitake Mushrooms 一杯香菇.
- You need 2 inches of Ginger 兩塊姜.
- Prepare 1 of Egg 一個蛋.
- Prepare 1 Cup of Shedded Carrots 一杯胡蘿蔔絲.
- It’s 4 cups of Veggie Broth or Water 四杯蔬菜湯或水.
- It’s 2 tbsp of Organic Soy Sauce 兩湯匙有機醬油.
- You need 3 tbsp of Organic White Vinegar 三湯匙有機白醋.
- Prepare 1 tsp of salt 1茶匙鹽.
- Prepare 1/2 tsp of sugar 半茶匙糖.
- Prepare 1/2 tbsp of White Pepper 1/2湯匙白胡椒.
- It’s 1 tbsp of Chinese Black Vinegar or worcestershire sauce 1湯匙中國黑醋.
- It’s 4 tbsp of Cornstarch + 4tbsp water 4湯匙太白粉和4湯匙的水.
- You need 1 tbsp of Garlic 1湯匙大蒜.
- You need 1 tbsp of Olive Oil 1湯匙橄欖油.
Deliciously flavored Hot and sour soup can be found on most takeout menus or even Chinese buffet tables in the US. I made this last night and it turned out fantastic! I was looking for a recipe that was as close to P. I couldn't find the wood ear mushrooms or lily buds so doubled fresh (not dried) shiitake mushrooms.
Mixed Mushrooms Hot and Sour Soup step by step
- Soak Black Fungus for 30 minutes 將黑木耳浸泡30分鐘.
- Chop Black Fungus, firm tofu, king mushroom and shiitake mushrooms into small pieces 將黑木耳，硬豆腐，杏鮑菇和香菇切成小塊.
- Boil Black Fungus, Enoki Mushrooms and King mushrooms for 5 minutes and drain the water 將黑木耳，金針菇和金菇煮沸5分鐘，瀝乾水分.
- Add Olive Oil, Ginger and Garlic into the Pot for 1 minute 將橄欖油，生薑和大蒜放入鍋中1分鐘.
- Add carrots and shiitake mushrooms and cook for 5 minutes 加入胡蘿蔔和香菇煮5分鐘.
- Add Veggie Broth and bring it to boil 加入蔬菜湯並將其煮沸.
- Add boiled black fungus, king mushrooms and enoki mushrooms 加入煮熟的黑木耳，杏鮑菇和金針菇.
- Add soy sauce, salt and sugar 加入醬油，鹽和糖.
- Add Cornstarch and water 加入太白粉和水.
- Add firm tofu 加入硬豆腐.
- Add Egg 加雞蛋.
- Mix white pepper with white vinegar 將白胡椒粉和白醋混合.
- Add mixture to the soup 加到湯中.
- Try and make any adjustments 試味.
If you like your soup particularly hot or sour, add more chile oil or vinegar to taste. Once soup has reached a simmer, pour in vegetable stock/cornstarch mixture and stir until soup thickens. Add bean sprouts to soup and stir. Place the mushrooms (leave the enoki to the end if using), carrot, vegetable stock, soy sauce, dark soy sauce and vinegar in a large saucepan over high heat. The flavor becomes even more complex with the inclusion of bamboo shoot, dry mushrooms, wood ear fungus and finishes with a beaten egg pour high above the soup to form multiple small egg ribbons floating.