The Best Hot and Sour Soup Recipe

Ingredients:

• 2 tablespoons cornstarch + 3 tablespoons water
• 1 can (14.5 oz411 g) chicken broth (favored) or vegetable broth
• 1 half cups water
• 2 half tablespoons Chinese vinegar, apple cider vinegar or rice wine vinegar
• 1 teaspoon dark soy sauce, for coloring purpose
• eight oz.Soft tofu, reduce into strips
• 6 oz.White button mushroom, stems trimmed and caps quartered
• three tablespoons soy sauce
• 3 dashes floor white pepper or black pepper
• 1 egg, beaten

Method:

1. Add the cornstarch and water together, stir to combine properly. Set apart.
2. Add the chook or vegetable broth and water to a medium-sized soup pot on medium warmth. Bring it to boil. Add the tofu and white button mushrooms, cook for two mins. Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to mix nicely. Add within the cornstarch mixture, stir constantly to thicken the soup. Turn off the heat. Swirl the beaten eggs into the soup, count to 10, after which use a couple of chopticks to stir in a clockwise route, for three instances. This will shape the silken egg threads within the soup that looks very quite.
3. Dish out and serve without delay.

Cook’s Note:
If you need to feature some warmth to the soup, you could upload a few chili oil or a few pinches of dried crimson chili flakes.
Source : https://rasamalaysia.com/hot-and-sour-soup/2/

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