If it is one thing that I always crave to have, it is Hot and Sour Soup! I prefer the Shanghai style to the HK one just because it has more of a rich broth flavour. I searched everywhere for a recipe that like if you were to go to a restaurant like Ding Tai Fung or Asian Legend. After many trial and errors, I want to share with you this simple recipe with you.

Serving:

Serves 2 people.

Ingredients

  • 1 can of chicken broth (I recommend using this one)
  • 1 can of fresh mushrooms, sliced
  • 1 heaping teaspoon of corn starch
  • 1 – 2 tablespoons of soy sauce
  • 1 tablespoon of chili garlic sauce
  • 2 tablespoons of black rice vinegar
  • 1 teaspoon of white vinegar
  • 1 egg
  • 1 green onion
  • white pepper
  • sesame oil
  • half a carrot, julienned (optional)
  • bamboo shoots (optional)
  • wood ear mushroom (option)
  • your choice of protein, if any (tofu / shrimp / chicken / pork)

Steps

  1. Put the chicken broth and 1/2 cup water in the pot, bring to a boil
  2. Add the carrots and mushrooms, (your choice of protein and all the other optional ingredients). Cook for another 5 minutes
  3. Stir in the chili garlic sauce and soy sauce
  4. In a separate bowl, combine corn starch to two teaspoons of water, mix until smooth and make sure there are no clumps. If you notice clumps add more water
  5. Reduce heat to medium, and slowly stir in the the corn starch mixture
  6. Add the dark vinegar, white vinegar, and white pepper to your pot
  7. Stir your soup while mixing in your whisked egg. Cook for another minute
  8. Top with a couple drops of sesame oil and spring onions
  9. Serve and enjoy!
homemade delicious hot and sour soup