I had no idea making Chinese hot and sour soup was so easy until my mother showed me how. If you don't have some of the ingredients, anything even remotely close to what you're missing totally works. This soup was always something I looked forward to ordering at restaurants, now I can make it at home for super cheap.
Ingredients:
- 1 oz. of dried black mushrooms (fungus) or regular fresh mushrooms, sliced
- 2 Tbsp. of oil
- 1 inch piece fresh ginger, grated
- 1 Tbsp. red chile paste or hot sauce
- 1/4 pound of any meat or tofu
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tsp. salt
- pinch of sugar
- 2 quarts chicken, beef, or veggie stock
- 3 Tbsp. cornstarch mixed with 1/4 cup water
- chopped green onions and cilantro leaves, for garnish
Directions:
- Put the dried mushrooms in a bowl and cover with boiling water. Let stand for 15 minutes to reconstitute. Drain and rinse.
- If using fresh mushrooms, set aside.
- Heat the oil in a large pot over medium-high heat.
- Add the ginger, chili paste (or hot sauce), reconstituted mushrooms (or fresh), and meat/tofu; cook and stir for 1 minute to infuse the flavor.
- Combine the soy sauce, vinegar, salt, and sugar in a small bowl, pour it into the pot and toss together.
- Pour in the stock, bring the soup to a boil, and simmer for 10 minutes.
- Dissolve the cornstarch in water and stir until smooth. Mix it into the soup and continue to simmer until the soup thickens.
- Garnish the hot and sour soup with chopped green onions and cilantro before serving.
By attosa from Los Angeles, CA
