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


  • 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


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