Hello Everyone,

Here is a recipe for those type of people who have strong stomachs & taste buds. Not Ideal for the Young!

Hot and Sour Soup is the perfect combo of spicy and savory, made with mushrooms, bamboo shoots, tofu, and eggs in a savory seasoned broth with soy sauce and vinegar. You could also add pork if you like.

Ready in: 20 minutes:

Servings: 4

Ingredients:

1 Liter Chicken Stock
100 Grams Shiitake Mushrooms, Woodear Mushrooms or Baby Bella Mushrooms, thinly-sliced with Stems discarded
optional: 100 Grams canned Bamboo Shoots, drained
2 tbsp. Rice Vinegar, or more to taste
2 tbsp. Reduced-Sodium Soy Sauce
1 tsp. Ground Ginger
½ tsp. Chili Sauce
15 Grams Cornstarch
1 Large Egg, whisked
100 Grams Firm Tofu, cut into bite-sized cubes
2 Scallions, thinly sliced
½ tsp.Toasted Sesame Oil
Salt and Black Pepper to taste

1. Set aside 4 tablespoons of the chicken stock for later use.

2. Add the remaining chicken stock, mushrooms, bamboo shoots (if you use them), rice wine vinegar, soy sauce, ginger and chili sauce to a large stock pot, and stir to combine.

3. Heat over medium-high heat until the soup reaches a simmer.

4. While the soup is heating, whisk together the stock that you had set aside and cornstarch in a small bowl until completely smooth.

5. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.

6. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream while still stirring the soup to create egg ribbons.

7. Stir in the tofu, half of the green onions, and the sesame oil.

8. Season the soup with salt and black pepper to taste. If you’d like a more sour soup, feel free to add in another ½-1 tablespoon of rice wine vinegar as well. If you’d like a spicier soup, add in more chili sauce.

Here is the Recipe Video Link:
https://www.youtube.com/watch?v=XOT3-_KmSVg

I Will say this again, Not for the Young!😍🌈
All the best making this recipe.😍🌈💐
LuckyEthel 🌈😍💐