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Hot & Sour Soup Recipe

Name: Affinity Vegetarian Gardens Hot & Sour Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups vegetable stock; 1 cups water; 3 tbs soy sauce (light); 3 tbs rice vinegar; 1 tbs chili garlic sauce or sriracha; 1 tsp sesame oil; 1 tsp white pepper (freshly ground if possible); 1 tsp salt; 1 cups fresh shiitake mushrooms, stems removed and sliced thin; 0.5 cups wood ear or black fungus (rehydrated and sliced) or extra mushrooms; 0.5 cups bamboo shoots, julienned (canned, drained); 0.5 cups carrot, julienned or matchstick; 3 stalks green onions, thinly sliced (separate whites and greens); 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 8 oz soft tofu, medium-firm, cut into 1/2-inch strips or cubes; 2 large eggs; 0.5 cups cooked shredded chicken (optional); 3 tsp cornstarch; 3 tsp cold water (for slurry); 0.5 tsp sugar; 1 tsp white vinegar (optional extra to taste)

Inspired by Affinity Vegetarian Garden

Time35m

Serves4

Contains mixed vegetables such as bamboo shoots, mushroom, carrot, etc.

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Ingredients

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Soup Base

6 cups vegetable stock

1 cups water

3 tbs soy sauce (light)

3 tbs Rice vinegar

1 tbs chili garlic sauce or sriracha

1 tsp Toasted sesame oil

1 tsp white pepper (freshly ground if possible)

1 tsp Celtic sea salt

Vegetables & Aromatics

1 cups fresh shiitake mushrooms, stems removed and sliced thin

1/2 cups wood ear or black fungus (rehydrated and sliced) or extra mushrooms

1/2 cups bamboo shoots, julienned (canned, drained)

1/2 cups carrot, julienned or matchstick

3 stalks green onions, thinly sliced (separate whites and greens)

2 cloves Garlic, minced

1 tsp fresh ginger, minced

Protein & Optional Add-ins

8 oz soft tofu, medium-firm, cut into 1/2-inch strips or cubes

2 large Eggs

1/2 cups cooked shredded chicken (optional)

Thickening & Finishing

3 tsp Cornstarch

3 tsp cold water (for slurry)

1/2 tsp sugar

1 tsp white vinegar (optional extra to taste)

Method

Soup Base

Prepare base

In a large pot, combine 6 cups vegetable stock and 1 cup water. Bring to a gentle simmer over medium heat.

Add 3 tablespoons light soy sauce, 3 tablespoons rice vinegar, 1 tablespoon chili garlic sauce (or sriracha), 1 teaspoon sesame oil, 1 teaspoon white pepper, and 1 teaspoon salt to the simmering stock. Stir and taste for balance of salty/sour/spicy; adjust soy sauce or vinegar by 1/2 teaspoon increments if needed.

Vegetables & Aromatics

Sauté aromatics

In a small skillet or the same pot with a little oil (1 tsp), sweat the minced garlic (2 cloves) and minced ginger (1 tsp) with the white parts of the green onions for 30–45 seconds until fragrant but not browned.

Add the sliced shiitake mushrooms (1 cup), rehydrated wood ear (1/2 cup), bamboo shoots (1/2 cup), and julienned carrot (1/2 cup) to the pot. Simmer gently for 4–6 minutes until the vegetables soften and the mushrooms release flavor.

Protein & Add-ins

If using cooked shredded chicken (1/2 cup), add it now to heat through for 2–3 minutes.

Gently add the tofu (8 oz cut into 1/2-inch pieces) to the simmering soup, taking care not to break the pieces. Simmer 2 minutes to warm the tofu through.

Beat the eggs (2 large) lightly in a small bowl. With the soup at a gentle simmer (not rolling boil), slowly drizzle the beaten egg in a thin stream while stirring the soup in one direction to create ribbons/strands. Turn off heat or reduce to the lowest setting after adding eggs.

Thickening & Finishing

Make slurry and thicken

Mix 3 teaspoons cornstarch with 3 teaspoons cold water until smooth. With the soup simmering gently, slowly pour the slurry in while stirring. Continue stirring for 1–2 minutes until the soup slightly thickens. If thicker consistency is desired, make another 1 teaspoon cornstarch slurry and repeat.

Taste and adjust seasoning: add 1/2 teaspoon sugar if too sharp, or up to 1 teaspoon extra rice vinegar or the optional 1 teaspoon white vinegar for more tang. Add more chili sauce or a pinch of white pepper to increase heat and aroma.

Turn off heat. Stir in the green parts of the sliced green onions. Finish with a light drizzle of sesame oil (if desired) and serve hot.