Cantonese-style Hot and Sour Soup
- 1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
- 4 dried shiitake mushrooms
- 6 dried wood ear mushrooms
- 4 to 6 ounces canned bamboo shoots, cut into thin slices
- One 1-inch piece of ginger
- A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes
- 2 teaspoons soy sauce, or more to taste
- 2 tablespoons Shaoxing rice wine
- 5 tablespoons cornstarch mixed with 1/4 cup water
- 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar
- 1/2 teaspoon ground white pepper or more to taste
- Chopped cilantro or green onion
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bamboo shoots, canned slices thin (4 ounces)
- Cilantro or green onion (1)
- Ginger (1 1-inch piece)
- Shiitake mushrooms, dried (4)
- Wood ear mushrooms, dried (6)
- Canned Goods
Chicken or vegetable stock, low sodium store-bought or homemade (1 1/2 quarts)
- Condiments
- Chinkiang vinegar or (3 tablespoons)
- Soy sauce (2 teaspoons)
- Cooking & Baking
- Cornstarch mixed with (5 tablespoons)
- White pepper, ground (1/2 teaspoon)
- Refrigerated
- Silken tofu, firm (1 small block)
- Beer, Wine & Liquor
- Shaoxing rice wine (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 27, 2012 (10 months ago).
96 people saved this recipe.
