Cantonese-style Hot and Sour Soup Recipe

Name: Cantonese-style Hot and Sour Soup Recipe
Yield: 4 servings
Ingredients: Low Sodium Chicken Stock; Low Sodium Vegetable Stock; Dried Shiitake; Shiitake Mushroom; Button Mushroom; Dried Wood Ear Mushroom; Canned Bamboo Shoots; 1in Knob Fresh Ginger Root; Tofu, Firm, Silken; Soy Sauce; Shaoxing Rice Wine; Cornstarch; Chinkiang Vinegar (Black Vinegar); Red Rice Vinegar; Rice Wine Vinegar; White Distilled Vinegar; Balsamic Vinegar; Ground White Pepper; Chopped Cilantro; Chopped Green Onion

Serious Eats

Serves: 4 Save

Ingredients (12)

1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
4 dried shiitake mushrooms (see note)
6 dried wood ear mushrooms (see note)
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 1/2 inch cubes
2 teaspoons soy sauce, or more to taste
2 tablespoons Shaoxing rice wine
5 tablespoons cornstarch mixed with 1/4 cup water
3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note)
1/2 teaspoon ground white pepper or more to taste
Chopped cilantro or green onion