Hot & Sour Shrimp Soup
Servings: 0
Calories:
Ingredients
- 8 cups chicken broth low-sodium
- 8 oz extra large shrimp ½ lb
- 7 oz tofu sliced
- 5 oz bamboo sliced
- 5 oz fresh shiitake mushrooms you can substitute with any mushroom
- 2 eggs beaten
- 1 cup dried shredded wood ear mushroom
- ⅓ cup white vinegar +/- adjust to your liking
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp white pepper
- 1 tsp sesame oil
- ¼ cup cornstarch
- ¼ cup water
Instructions
- Cut tofu into small rectangular shapes. Set aside.
- In a small bowl: place the dried shredded wood ear mushroom and hot water. Soak for 10 minutes. Then rinse to clean the mushrooms at least twice.
- In a medium size pot: pour in the chicken broth and turn heat to medium-high..
- Add both soy sauce, vinegar, white pepper and sesame oil; bring to a boil.
- Add bamboo, wood ears and shiitake mushrooms; stir and return to a boil.
- In a small bowl: mix cornstarch and water. Then add the cornstarch mixture to the boiling pot and stir.
- Add tofu and shrimp; stir a few times; reduce heat to low-medium.
- Slowly pour the lightly beaten eggs into the soup as you gently swirl using chopsticks/fork. Recommend watch video once for reference.
- Remove the pot from the stove and place soup in bowl(s).