Ever since I was a kid Hot and Sour Soup has been one of my favorite things to eat. It is classic comfort food for me. When I’m sick, all I want to eat is either Hot and Sour Soup or Egg Drop Soup. Although the traditional version has pork, I make mine vegetarian to keep it quick and easy.
To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat prior to serving.
-8 cups chicken stock
-1/4 cup soy sauce
-16 oz mushrooms, sliced
-small can of bamboo shoots, sliced
-block extra firm tofu, cubed
-1 Tablespoon chili garlic sauce
-1 teaspoon white pepper
-1 teaspoon sugar
-1 inch piece of ginger, minced
-1/4 cup rice vinegar
-4 tablespoons cornstarch, mixed with 1/4 cup of water
-5 scallions, sliced
-2 eggs, beaten
Place stock, mushrooms, ginger, soy sauce, vinegar, bamboo, sugar, pepper, and chili garlic sauce in a large pot, bring to boil. Simmer until mushrooms are tender, about 20 minutes. Add cornstarch/ water mixture. Simmer, stirring constantly, until soup has thickened, about 5 minutes. Add tofu, simmer 3 more minutes. Turn off heat. Once soup stops bubbling, slowly pour in beaten eggs while stirring the soup in long even strokes in one direction. Stir in the scallions and serve.
