Cantonese-style Hot and Sour Soup Recipe

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

Directions

Learn how to make this recipe at Serious Eats