Chinese Take Out Hot-And-Sour Soup Recipe

Name: Chinese Take Out Hot-And-Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried Chinese mushrooms (shitakes are fine); 4 cups chicken stock; 1/3 cup chopped bamboo shoot; 4 ounces pork tenderloin or 4 ounces chicken breasts, cut into thin strips; 1 cup diced firm tofu; 1/4 cup cider vinegar; 3 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon chili-garlic sauce; salt & freshly ground black pepper; 2 tablespoons cornstarch, mixed with; 3 tablespoons cold water; 1 large egg, beaten; 2 green onions, thinly sliced, for garnish

Servings: persons

6 dried Chinese mushrooms (shitakes are fine)
4 cups chicken stock
1/3 cup chopped bamboo shoot
4 ounces pork tenderloin or 4 ounces chicken breasts, cut into thin strips
1 cup diced firm tofu
1/4 cup cider vinegar
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili-garlic sauce
salt & freshly ground black pepper
2 tablespoons cornstarch, mixed with
3 tablespoons cold water
1 large egg, beaten
2 green onions, thinly sliced, for garnish

1
Soak the mushrooms in 1/3 cup boiling water for 15 minutes. With a slotted spoon, lift the mushrooms from the liquid and set aside. Strain the liquid through a coffee filter-lined strainer to remove the grit and set aside. Discard the tough stems from the mushrooms. Squeeze the mushrooms dry. Cut into thin slices.
2
Pour the mushroom liquid and chicken stock into a large stockpot set over medium-high heat. Add the mushrooms, bamboo shoots, and meat. Bring the mixture to a simmer and add the tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust the seasonings to taste.
3
Stir the cornstarch mixture and add it to the simmering soup. Cook for 2 minutes to thicken the soup. Drizzle in the egg while the soup is at a simmer, stirring gently.
4
Do not boil.
5
Serve hot, garnished with green onions.
6
The soup can be made up to the cornstarch addition up to 1 day ahead, covered and refrigerated. To finish the soup, reheat over medium-high heat and once it reaches a simmer, resume the recipe.

582

kcal

Calories

Fat

Carbs

Protein

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: 6 dried Chinese mushrooms (shitakes are fine), 4 cups chicken stock, 1/3 cup chopped bamboo shoot, 4 ounces pork tenderloin or 4 ounces chicken breasts, cut into thin strips, and more.

Yes, Chinese Take Out 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 Take Out Hot-And-Sour Soup

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