One of our favourite soups is the classic Chinese hot and sour soup and today I am showing you how to make this deliciously heart-warming soup.
This classic Chinese soup, is super easy and is the perfect combo of spicy and savoury. The use of shitake, tofu and eggs in a seasoned broth, gives this soup it's distinct flavour.
In order to achieve the authentic taste of this soup, do not skip ingredients in our recipe, such as dry shitake mushrooms, the dry black fungus AND their juice and black Chinese vinegar.
For this recipe, you will need
4-6 Dry Shitake mushrooms
dry black fungus
water to soak the mushrooms
2 teaspoons corn-starch mixed with 1 tablespoon water
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
1 teaspoon salt
2 tablespoons Chinese black vinegar
1 teaspoon white pepper (or to your preference)
6-8 cups beef broth, chicken broth or veggie broth
2 tablespoons garlic-ginger paste
3 chopped scallions
1/4 cup carrots shredded or chopped finely
1 package or 2 cups sliced Silken or soft tofu
2 eggs-whisked
sesame oil and scallions for garnish