Cantonese-style Hot and Sour Soup

Name: Cantonese-style Hot and Sour Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 113 grams canned bamboo shoots, cut into thin slices; 5 Tbsps cornstarch mixed with 1/4 cup water; 4 dried shiitake mushrooms (see note above); 6 dried wood ear mushrooms (see note above); 1 1-inch piece of ginger; 4 servings Chopped cilantro or green onion; 1 teaspoons ground white pepper or more to taste; 2 Tbsps Shaoxing rice wine; 1 small A block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes; 2 teaspoons soy sauce, or more to taste; 1 liters low sodium store-bought or homemade chicken or vegetable stock; 3 Tbsps Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above)

You can never have too many soup recipes, so give Cantonese-style Hot and Sour Soup a try. This recipe makes 4 servings with 218 calories, 7g of protein, and 3g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up wood ear mushrooms, green onion, shiitake mushrooms, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Put stock in a 3- to 4-quart saucepan and set aside.

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Stock

Equipment you will use

Sauce Pan

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.

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Mushrooms

Water

Soup

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Bowl

Pot

Remove the tough central portion of the wood ear mushrooms and discard.

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Mushrooms

Cut the wood ear and shiitake mushrooms into slivers and set aside.

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Shiitake Mushrooms

Bring the stock and mushroom-infused water to a boil over high heat, then reduce to a simmer.

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Infused Water

Mushrooms

Stock

Add mushrooms, ginger, and bamboo. Simmer for 5 minutes.

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Mushrooms

Ginger

Add the tofu and simmer until the tofu is warmed through, about 4 minutes longer.

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Tofu

Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu.

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Soy Sauce

Soup

Tofu

Wine

Pour in the cornstarch slurry in a few additions, stirring to allow the liquid to thicken before adding more. The soup should be thick and glossy.

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Corn Starch

Soup

Turn off the heat and add the vinegar and pepper, adjusting according to your tastes.

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Vinegar

Pepper

Serve immediately, garnished with scallions or cilantro.

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Green Onions

Cilantro

Equipment

Sauce Pan

Bowl

Pot

Ingredients

Servings:

113grams

canned bamboo shoots, cut into thin slices 5Tbsps

cornstarch mixed with 1/4 cup water 4

dried shiitake mushrooms (see note above)6

dried wood ear mushrooms (see note above)1

1-inch piece of ginger 4servings

Chopped cilantro or green onion 1teaspoons

ground white pepper or more to taste 2Tbsps

Shaoxing rice wine 1small

A block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes 2teaspoons

soy sauce, or more to taste 1liters

low sodium store-bought or homemade chicken or vegetable stock 3Tbsps

Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.