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Hot & Sour Shrimp Soup

5 from 1 vote

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
  • 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).

Top with fresh chopped green onions and white pepper.

    Serve immediately and enjoy!

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