Chinese Hot and Sour Soup Recipe

Vegetarian Chinese hot and sour soup with shiitake mushrooms and silken tofu.

Chinese Hot and Sour Soup Recipe

Close your eyes and take a spoonful of this hot and sour egg drop soup, and you will be transported to your favourite Chinese restaurant!

Course Soup

Cuisine Anglo Chinese

Diet Vegetarian

Keyword chinese hot and sour soup, hot and sour soup, hot and sour soup tofu, hot and sour soup vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 362kcal

Author Brian Jones

Ingredients

250 g Silken Tofu 9oz
125 g Shiitake Mushrooms 4oz
500 ml Vegetable Stock 2 Cups
15 g Ginger ½ Thumb Sized Piece
3 Garlic Cloves
4 Spring Onions
1 teaspoon Dark Soy Sauce
2 teaspoon Light Soy Sauce
2 tablespoon Chinkiang Vinegar
1 teaspoon Sesame Oil
1 tablespoon Crispy Chilli Oil (I use Lao Gan Ma)
½ teaspoon Sugar
⅛ teaspoon MSG
⅛ teaspoon White Pepper
2 teaspoon Cornflower
1 Large Egg
2 tablespoon Cooking Oil

Instructions

Remove the tofu from the packet and wrap it in some kitchen paper to soak up excess moisture.
Cut the stems from the shiitake mushrooms and discard them, then slice the caps into 2-3mm (⅛") thick strips.

The stems also freeze very well and can be used to make stock

Peel the ginger and cut it into batons as finely as you can.
Peel the garlic cloves and slice them as thinly as possible.
Trim and clean up the spring onions, then cut the white end into 1cm (½") long lengths and finely shred the green ends, keeping the white and green bits separate.
Mix the soy sauces, Chinkiang vinegar, sesame oil, crispy chilli oil, white pepper and MSG together with the cornstarch and set aside.
Place the egg in a bowl and lightly beat it.
Cut the tofu into 5mm (¼") thick batons.
Heat a wok over a high heat and when it is hot, add the oil, garlic, ginger and white parts of the spring onion and stir fry for 45-60 seconds.
Throw in the mushrooms and stir fry for 60-90 seconds.
Pour in the vegetable stock and bring to a boil.
When the stock is boiling, add the spicy soy sauce mix and cook until the stock thickens a little. This will take a minute or two.
Whilst whisking, slowly pour in the beaten egg.
Add the tofu and the green parts of the spring onion (keeping a little back for garnish), and cook for a final 60 seconds.

Notes

This like many Asian dishes really flies at a rate of knots so make sure everything is shopped mixed and prepared before you get started for the perfect dish.

Nutrition