Cantonese-Style Hot And Sour Soup Recipe

Name: Cantonese-Style Hot And Sour Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock; 4 dried shiitake mushrooms (see note); 6 dried wood ear mushrooms (see note); 4 to 6 ounces canned bamboo shoots, cut into thin slices; One 1-inch piece of ginger; A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes; 2 teaspoons soy sauce, or more to taste; 2 tablespoons Shaoxing rice wine; 5 tablespoons cornstarch mixed with 1/4 cup water; 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note); 1/2 teaspoon ground white pepper or more to taste; Chopped cilantro or green onion

Servings: persons

1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
4 dried shiitake mushrooms (see note)
6 dried wood ear mushrooms (see note)
4 to 6 ounces canned bamboo shoots, cut into thin slices
One 1-inch piece of ginger
A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes
2 teaspoons soy sauce, or more to taste
2 tablespoons Shaoxing rice wine
5 tablespoons cornstarch mixed with 1/4 cup water
3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note)
1/2 teaspoon ground white pepper or more to taste
Chopped cilantro or green onion

1
Put stock in a 3- to 4-quart saucepan and set aside. Place dried mushrooms in a small bowl and cover with 3 cups of warm water, submerging all the pieces. Set aside for 15 minutes until mushrooms are reconstituted. Strain mushroom-infused liquid into the pot with the soup. Remove the tough central portion of the wood ear mushrooms and discard. Cut the wood ear and shiitake mushrooms into slivers and set aside.
2
Bring the stock and mushroom-infused water to a boil over high heat, then reduce to a simmer. Add mushrooms, ginger, and bamboo. Simmer for 5 minutes. Add the tofu and simmer until the tofu is warmed through, about 4 minutes longer.
3
Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu.
4
Pour in the cornstarch slurry in a few additions, stirring to allow the liquid to thicken before adding more. The soup should be thick and glossy.
5
Turn off the heat and add the vinegar and pepper, adjusting according to your tastes. Serve immediately, garnished with scallions or cilantro.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock, 4 dried shiitake mushrooms (see note), 6 dried wood ear mushrooms (see note), 4 to 6 ounces canned bamboo shoots, cut into thin slices, and more.

Yes, Cantonese-Style Hot And Sour Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!