Hot and sour soup

Hot and sour soup

Tags

Chinese
Soup

Cook

Ingredients

  • 1 block silken tofu
  • 4 dried shiitake mushrooms
  • 10g wood ear mushrooms
  • 10g dried lily flower
  • 1-2 fresh red chillies
  • 1 carrot shredded
  • Pak choi
  • Fresh shiitake mushrooms
  • 1 tin bamboo shoots
  • 1 tsp ground white pepper
  • 1 tbsp shaoxing wine
  • 3 tbsp soy sauce
  • 1 tsp sugar
  • ¼ tsp mushroom seasoning
  • 6 cups of water
  • 2 tbsp cornstarch
  • 2 tbsp black vinegar
  • 2 spring onions, chopped
  • Fried wonton strips
  • Chilli oil
  • Sesame oil

Steps

  1. Place dried lily flowers, shiitake and wood ear mushrooms in separate bowls and soak in 1 cup of water until soft, roughly an hour.
  2. Peel the garlic and deseed the chillies roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste.
  3. Once they’re ready, roughly chop the wood ears. Trim the ends off the lily flowers and cut them in half.
  4. For wood ear mushrooms, remove the tough ends before slicing.
  5. Heat the wok, add oil and sauté mushrooms and carrots until the mushrooms release their aroma.
  6. Add the wood ear mushrooms and bamboo shoot, then stir-fry for a few seconds over medium-low heat.
  7. Swirl in the soy sauce around the side of the pan and quickly stir the mixture to combine. Mix the mushroom water in water to make 6 cups of liquid, then add to the pot.
  8. Season with pepper, shaoxing wine, sugar and mushroom seasoning. Give the mixture a quick stir then add the tofu.
  9. Bring to a boil and cook for another minute or so. Taste and season if needed.
  10. Swirl in the vinegar and add a splash of chilli and toasted sesame oil.
  11. Mix cornstarch with water to form a slurry, add to soup while stirring constantly.