Chinese Hot and Sour Soup (Print Version)

# Ingredients:

→ Main Proteins

01 - 220g (7oz) chicken breast
02 - 125g (4oz) firm tofu, cut into 1.2cm cubes
03 - 2 eggs, whisked

→ Mushrooms

04 - 12 dried shiitake mushrooms (or 150g fresh)
05 - ½ cup wood ear mushrooms, chopped into 1.5cm pieces

→ Soup Base

06 - 6 cups (1.5L) low sodium chicken or vegetable stock
07 - 2 teaspoons dark soy sauce
08 - 1 tablespoon light soy sauce
09 - 1 teaspoon grated ginger
10 - 1 teaspoon dried chili flakes
11 - ½ teaspoon white pepper
12 - 1 teaspoon sesame oil
13 - 1 teaspoon sugar
14 - ¼ cup white vinegar

→ Thickener & Garnish

15 - ¼ cup cornstarch
16 - ¼ cup water
17 - ¼ cup bamboo shoots, thinly sliced
18 - 1 shallot/scallion, finely sliced
19 - Salt to taste

# Instructions:

01 - Soak dried shiitake mushrooms in boiling water for 20-30 minutes until soft. Drain and slice thinly.
02 - Simmer broth with ginger, soy sauces, chili, sugar, pepper, and sesame oil. Add chicken, cover and cook 10 minutes. Remove and shred.
03 - Add vinegar, mushrooms, bamboo shoots, tofu, and shredded chicken. Simmer 10 minutes.
04 - Mix cornstarch with water. While stirring, slowly pour mixture into soup until thickened.
05 - While stirring, slowly pour whisked eggs in thin stream to create ribbons. Season with salt if needed.
06 - Add shallots and serve hot.

# Notes:

01 - Can be made vegetarian by omitting chicken
02 - Keeps in fridge up to 5 days
03 - Can be frozen but may need additional thickening when reheated

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