Chinese Hot and Sour Soup Szechwan House
Experience the bold and comforting flavors of "Chinese Hot and Sour Soup Szechwan House," a classic dish that's both satisfying and vibrant. Brimming with umami-rich shiitake mushrooms, silky tofu, and aromatic ginger and garlic, this soup balances the perfect harmony of tangy vinegar and fiery chili oil. Delicate egg ribbons swirl through a velvety broth thickened with cornstarch, while a touch of white pepper and sesame oil adds depth and warmth. Customizable with options like wood ear mushrooms and dark soy sauce for added texture and color, this quick yet hearty recipe is ready in just 35 minutes. Perfect as a starter or a light meal, serve it piping hot and garnished with fresh green onions for an authentic Chinese restaurant experience at home.
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Recipe Information
Ingredients
- 8 pieces Shiitake mushrooms (dried or fresh)
- 0.5 cup Wood ear mushrooms (optional)
- 1 block Firm tofu
- 2 Eggs
- 6 cups Chicken or vegetable stock
- 3 tablespoons Soy sauce
- 4 tablespoons Rice vinegar
- 1 tablespoon Dark soy sauce (optional, for color)
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon White pepper
- 1 teaspoon Sesame oil
- 3 tablespoons Cornstarch
- 3 tablespoons Water
- 2 teaspoons Chili oil or hot sauce
- 2 stalks Green onions (chopped)
Instructions
If using dried shiitake mushrooms, soak them in warm water for 20 minutes until softened. Once ready, thinly slice the mushrooms. If using fresh mushrooms, thinly slice them directly.
If using wood ear mushrooms, soak them in warm water for 20 minutes as well, then slice into thin strips.
Cut the tofu block into thin strips or small cubes, depending on your preference.
In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
Crack the eggs into a separate bowl and beat them well. Set aside.
Heat a large pot over medium heat and add the chicken or vegetable stock. Bring it to a gentle simmer.
Add the sliced mushrooms, ginger, garlic, soy sauce, rice vinegar, dark soy sauce (if using), white pepper, and chili oil or hot sauce. Stir well and let simmer for 5 minutes.
Add the tofu to the pot and continue simmering for another 5 minutes.
Stir the cornstarch slurry again to ensure it’s well-mixed, and then slowly pour it into the soup while constantly stirring. Allow the soup to simmer until it thickens, approximately 2-3 minutes.
With the soup gently simmering, slowly drizzle the beaten eggs in a thin stream while stirring the soup in one direction. This will create delicate egg ribbons.
Drizzle the sesame oil into the soup and give it a final stir.
Taste the soup and adjust seasoning as needed, adding extra soy sauce or vinegar to your taste preference.
Garnish with chopped green onions and serve hot.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 8028 mg | 349% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 806 mg | 62% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
