Hot & Sour Egg Drop Soup
A delicious and easy hot & sour soup
Ingredients
- 1 cup cooked chicken
- 8 oz mixed mushrooms, shitake and oyster
- 1 cup carrot, shredded
- 8 oz bamboo shoots sliced
- 1 green onion, sliced and greens reserved for garnishing
- 6 cups chicken stock or broth
- ¼ cup light soy sauce
- ¼ cup white vinegar
- 2 tsp Chinese black vinegar
- 2 tsp dark soy sauce
- 1 tsp white pepper
- 1 cup firm tofu, diced into cubes
- 3 TBSP cornstarch
- 3 TBSP cold water
- 1 egg, whisked
- sea salt, for seasoning, if needed
Instructions
- Prepare your ingredients.
- In a medium stockpot, add the chicken, mushrooms, carrot, bamboo shoots, whites from the green onions and the chicken stock. Place the stockpot over high heat and bring to a gentle simmer.
- Once you have a simmer in the pot, add the soy sauces, vinegars, white pepper and tofu. Reduce heat to medium and simmer for 2-3 minutes or until mushrooms are just softened.
- Now create the cornstarch slurry with 3TBSP of cornstarch and cold water. Add the cornstarch slurry to the soup and stir. Simmer for another 3 minutes to thicken.
- Stirring the soup, add the whisked egg to form egg ribbons.
- Taste the soup and adjust the seasoning to your taste, i.e. add salt (to enhance the flavors, vinegar (for more sour) and/or pepper (for extra heat).
- Ladle the soup into bowls and top with the green onion tops. Enjoy and cheers 🥂.
