Скачать или смотреть Better Than Takeout Hot and Sour Soup

Our fall/winter soup series continues with a Hot and Sour soup that’s 100x more flavorful than takeout 🥡 P.s. It's "wood ear mushrooms" not "ear wood mushrooms" like I kept saying LOL
Ingredients
o 8 cups chicken or vegetable stock
o 5 ear wood mushrooms, rehydrated and thinly sliced
o 7 shiitake mushrooms, rehydrated and sliced
o (8 oz) 1 cup firm tofu, diced
o 1 white end of scallion, sliced
o 1 cup bamboo shoots, julienned
o 1 cup carrots, julienned
o ¼ cup black vinegar
o ¼ cup soy sauce
o 1 teaspoon mushroom flavored dark soy sauce
o 1/3 cup cornstarch mixed with ½ cup water (for thickening)
o 1 egg, whisked
o 1 teaspoon white pepper
o ½ teaspoon black pepper
o 1 teaspoon sesame oil
o 1 teaspoon sugar
o 1 teaspoon MSG
o 1 teaspoon crushed peppers
o 1 tablespoons Shaoxing wine
o 1 tablespoon neutral oil
o 2 green onions, thinly sliced (for garnish)
· Directions
o Add neutral oil to a hot wok and sauté carrots, scallion, and crushed peppers on medium low heat.
o Add Shao Xang wine and reduce to evaporate the alcohol.
o Add the chicken stock and season with soy sauce, dark soy sauce, sesame oil, sugar, MSG, then bring to a boil.
o Add the shiitake mushrooms, tofu, bamboo shoots and simmer for 5 minutes, then add wood ear mushrooms and simmer for another 5 minutes.
o Slowly pour in the cornstarch slurry, stirring constantly to avoid clumps. Cook until the soup thickens, for another 3-5 minutes.
o Turn the heat off then add the whisked egg to a ladle and move it in a circular motion, slowly drizzling the beaten egg into the pot.
o Allow the eggs to cook untouched for about 30 seconds. This will allow the silky egg ribbons to form.
o Finish off with the vinegar, white pepper, and black pepper, stir then taste and adjust the seasoning if needed.