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Hot and Sour Soup (Vegetarian)

Print Recipe
Cook Time 30 minutes
Course Appetizer, dinner, Main Course, Side Dish, Soup
Cuisine Chinese
Servings 6

Equipment

  • 1 soup pot 3-qt

Ingredients
  

  • 1/3 cup woodear Mushroom I used the small woodears
  • 1 egg
  • 1 tofu use the whole container
  • 1/4 cup soy sauce dark soy sauce; splash in
  • 2-4 tbspn rice vinegar depending on how sour you like it. I like mine vinegary (use less if you don't)
  • 3 tbspn corn starch
  • 1 tsp white pepper dash it in, to taste
  • salt to taste
  • green onion to garnish

Instructions
 

  • Soak woodear mushroom in a bowl
  • Fill half of pot with water and place on medium-high heat, place lid on to maintain heat/speed it up
  • Slice tofu into slender column stacks, then gently transfer to pot
  • Add soy sauce, rice vinegar, woodear, and white pepper. Gently stir.
  • Bring all to a boil and let simmer for 15-20 min to let flavors meld together
  • Add corn starch (make sure to add water to corn starch in a separate container and to mix with water before adding to the soup --- do not directly add to soup),
  • Stir and bring to a boil
  • Once soup is boiling, drop in and beat in egg, making sure to beat the egg immediately to create the ribbon effect. (Important: Soup must come to a boil first!)
  • Stir and let simmer on medium-heat for 15 min.
  • Serve and add green onions to garnish
Keyword hot and sour, soup, tofu, woodear