Chinese Hot & Sour Soup

This soup is not like any other soup. It’s sour, peperrie, and slimy. It has a unique taste and the ingredients are very vegetarian friendly. It reminds me a lot of Beijing’s time, and they also call it Beijing soup. I am glad that I can make this soup to reminisce my memories of old time. Hope you enjoy it too… J

Total Time: 40 minutes

Serving: 4-6

INGREDIENTS

40 g                 Black Fungus (soak in the water for an hour and rinse), thin sliced

100 g               Enoki mushroom, cut and throw the end part, cut into two

1                     Carrot, stripe cut

1 block            Tofu, stripe cut

1 stick              Bamboo shoot, stripe cut

1                      Egg, beaten

Sauce

1 tbsp              Dark soy sauce

1 tbsp              Light soy sauce

1 tsp                Salt

1 tsp                Sugar

1 tsp                Chicken power (or Vegetarian powder)

1 liter               Water

6 tsp                Corn starch/Tapioca, dissolve in 6 tsp water

Serve with

1 tsp                White pepper

1 tbsp              Chinese black vinegar

DIRECTION

  • Prepare all ingredients.

  • In a pot, bring 1-1,5 liter of water (about 1/3 of the pot) to a boil. Cook black fungus, enoki mushroom, and bamboo shoot for about 1-2 minutes. Rinse. This step is to clean the mushroom and bamboo shoot.
  • Heat 2-3 tbsp vegetable oil on medium. Throw in carrot, cook for about 1-2 minutes. Add in 1 -1,5 liter water.
  • Add the black fungus, enoki, bamboo, sauce, and tofu. Let it boil. Once it’s boiling, add in the corn starch mixture.
  • Stir until it’s boiling, slowly pour the beaten egg, stir to break the egg up.
  • In a bowl. Mix pepper and black Chinese vinegar, pour the soup in. ready to serve.

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