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Hot and Sour Tofu Soup

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
60 min
SERVINGS
4 servings
Lunch Dinner Chinese
Hot and Sour Tofu Soup
Ingredients
  • 1 3/4 ounces dried shiitake mushrooms
  • 1 ounce dried cloud ear mushrooms
  • 1/2 (12 ounce) package silken tofu, cut into 1/2-inch cubes
  • 1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces
  • 2 teaspoons vinegar
  • 1 teaspoon ground white pepper
  • 10 fluid ounces chicken stock
  • 2 ounces cooked ham, thinly sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing cooking wine
  • salt to taste
  • 2 teaspoons corn flour
  • 2 teaspoons water
  • 2 eggs, beaten
  • 1 teaspoon sesame oil
Instructions
1
Soak shiitake mushrooms and cloud ear mushrooms in a bowl of water for about 30 minutes, allowing them to become tender.
2
Drain the mushrooms and chop them finely for use in the dish.
3
Boil water in a large pot and cook tofu for 1 minute, using a slotted spoon to remove it from the water.
4
Transfer the tofu to a separate bowl and continue boiling the remaining water. Add bamboo shoots to the pot and cook for 1 minute, then drain them and set aside.
5
Combine vinegar and white pepper in a small bowl to create a marinade for the dish.
6
Bring chicken stock to a boil in a large saucepan and add bamboo shoots, mushrooms, and ham. Return the mixture to a boil, then add tofu, soy sauce, Shaoxing wine, and salt.
7
Return the mixture to a boil once again, then stir in corn flour mixed with water until it dissolves and the soup starts to thicken.
8
Gradually add beaten eggs to the soup, stirring gently to form cooked egg clumps.
9
Stir in the vinegar-pepper mixture and drizzle with sesame oil to complete the dish.