Hot-and-Sour Soup

Name: Hot-and-Sour Soup
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: Large eggs, 2, beaten; Chinese black vinegar or apple cider vinegar, 3 tablespoons; Firm tofu, ¼ lb (125 g), cut into thin strips; Ground white pepper, 1½ teaspoons; Chinese black vinegar or apple cider vinegar, 3 tablespoons; Green onions, 2, chopped; Canned bamboo shoots, ½ cup (2½ oz/75 g), cut into thin strips; Vegetable bouillon cubes, 2, or 4 teaspoons vegetarian broth powder; Vegetable bouillon cubes, 2, or 4 teaspoons vegetarian broth powder; Boiling water, 4¼ cups (34 fl oz/1 l plus 60 ml); Snow peas, 1 cup (6 oz/180 g), strings removed, thinly sliced; Sugar, ¾ teaspoon; Cornstarch, 2 tablespoons; Soy sauce, 3 tablespoons, plus more if desired; Dried cloud ear mushrooms (optional), 2 tablespoons (¼ oz/7 g); Dried shiitake mushrooms, 4

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

The mild heat in this classic Chinese soup comes from white pepper instead of chiles. I like to serve this soup with warmed frozen vegetarian egg rolls for the full take-out meal experience.

Ingredients

Dried shiitake mushrooms, 4
Dried cloud ear mushrooms (optional), 2 tablespoons (¼ oz/

Asia
China
Dinner
Spicy
Spring
Soup
Vegetarian

Method

In a large, heatproof bowl, place the shiitake and cloud ear mushrooms. Pour the boiling water over them; let stand for 30 minutes. Thinly slice the caps of the shiitake mushrooms, discarding the stems, and cut the cloud ear mushrooms into julienne strips. Set aside the mushrooms and soaking liquid.
Pour the soaking liquid into a saucepan, discarding the last f