F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Hot-and-Sour Soup
© Matthew Armendariz

Hot-and-Sour Soup

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4

This silky version of the classic Chinese soup includes traditional ingredients like earthy tree ear fungus, tender bamboo shoots and lily buds.

  1. 12 dried lily buds
  2. 1/2 ounce dried tree ear fungus (1/4 cup)
  3. 1 quart low-sodium chicken broth
  4. 2 tablespoons distilled white vinegar, plus more for seasoning
  5. 2 tablespoons medium-dark soy sauce, plus more for seasoning
  6. 1/2 teaspoon kosher salt
  7. 2 tablespoons cornstarch
  8. 2 large eggs
  9. 1/2 cup shredded bamboo shoots
  10. 1/2 cup shredded cooked chicken, pork or ham
  11. 3 1/2 ounces shredded spiced thick dry tofu (1 cup)
  12. 1 1/2 teaspoons finely ground white pepper
  13. 1 tablespoon sesame oil
  14. Chopped scallions and cilantro, for serving
  1. In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. Cut off and discard the tough tips. In another small bowl, cover the dried tree ear fungus with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
  2. Meanwhile, in a large saucepan, bring the broth to a boil. Add the vinegar, soy sauce and salt. In a small bowl, whisk the cornstarch with 3 tablespoons of water, then add the mixture to the boiling broth, stirring constantly. Let the broth return to a simmer and cook until soup thickens, about 3 to 4 minutes.
  3. Beat the eggs with a pinch of salt. Bring the soup to a full rolling boil, and using a circular motion, pour the beaten eggs into the soup. Wait 5 seconds, then turn off the heat and stir the pot to distribute the eggs throughout the soup.
  4. Add the lily buds, tree ear fungus, bamboo shoots, chicken, tofu and white pepper. Simmer over medium heat until the flavors meld, about 2 minutes. Season with soy sauce, vinegar and salt.
  5. Divide the soup among 4 bowls. Drizzle each with sesame oil and garnish with scallion and cilantro.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.