Chinese Hot And Sour Soup Recipe

Name: Chinese Hot And Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. dried cloud ears; 1/4 c. lilybuds; 1/4 c. Chinese mushrooms; 1 cake tofu (optional); 3 c. beef stock; 2 Tbsp. cornstarch; 1/2 c. cold beef stock; 1 Tbsp. soy sauce; 1/2 tsp. black pepper; 1 egg; 1 tsp. water; 2 Tbsp. vinegar; 1/2 tsp. sesame oil; 1/2 tsp. chili oil

Servings: persons

1/4 c. dried cloud ears
1/4 c. lilybuds
1/4 c. Chinese mushrooms
1 cake tofu (optional)
3 c. beef stock
2 Tbsp. cornstarch
1/2 c. cold beef stock
1 Tbsp. soy sauce
1/2 tsp. black pepper
1 egg
1 tsp. water
2 Tbsp. vinegar
1/2 tsp. sesame oil
1/2 tsp. chili oil

1
Cover first 3 ingredients with water; soak for 20 minutes. Drain and squeeze dry.
2
Cut mushrooms and tofu into slivers and add to beef stock, along with cloud ears and lilybuds.
3
Bring to a boil; simmer 10 minutes.
4
Mix cornstarch with the cold beef stock and stir into the soup until the mixture becomes thickened and clear.
5
Add soy sauce, pepper and vinegar.
6
Set aside until ready to serve.
7
Heat to simmering.
8
Mix egg with water and pour into soup.
9
Float oils on top of soup.
10
Serve immediately.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/4 c. dried cloud ears, 1/4 c. lilybuds, 1/4 c. Chinese mushrooms, 1 cake tofu (optional), and more.

Yes, Chinese Hot And Sour Soup 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.

Chinese Hot And Sour Soup

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