Cantonese-style Hot and Sour Soup | Serious Eats : Recipes

Ingredients

• 1 ½ quarts low sodium store-bought or homemade chicken or vegetable stock
• 4 dried shiitake mushrooms (see note above)
• 6 dried wood ear mushrooms (see note above)
• 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 ½ inch cubes
• 2 teaspoons soy sauce, or more to taste
• + 5 more ingredients
• • 2 tablespoons Shaoxing rice wine
  • 5 tablespoons cornstarch mixed with ¼ cup water
  • 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above)
  • ½ 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 cent...

View full recipe at SpringPad