Hot and Sour Soup
Ingredients
For the Soup:
- 12 dried shiitake mushrooms
- 1 cup boiling water (for soaking)
- 1 block silken tofu, sliced into cubes
- 3 stalks celery, thinly sliced on a bias
- 1 thumb-sized piece fresh ginger, peeled and sliced into matchsticks
- 1 garlic clove, sliced into matchsticks
- 1 17.5oz/510ml mushroom broth (Two River Lion’s Mane broth)
- 2 17.5 oz/510ml Water
- 1 teaspoon whole white peppercorns, freshly ground
- 3 scallions, thinly sliced
- 3 Thai chiles, thinly sliced (optional but worth it)
- 4 tablespoons soy sauce, or to taste
- 5 tablespoons rice vinegar, or to taste
- 2 tablespoons sugar, or to taste
- 1 cup frozen peas
- 2 tablespoons toasted sesame oil
Thickener:
- 2 teaspoons cornstarch (plus 1 additional tablespoon if needed)
- 2 tablespoons cold water (plus 1 additional tablespoon if needed)
Instructions
- Reconstitute the Shiitake Mushrooms:
- Place the dried shiitakes in a bowl.
- Pour the boiling water over them.
- Let them soften while you prep everything else.
- Once pliable, slice them.
- Keep the soaking liquid for later; it’s pure umami.
- Prepare the Ingredients:
- Slice the celery thin on a bias.
- Cut the ginger and garlic into fine matchsticks.
- Slice the scallions, separating the white and green parts.
- Thinly slice the Thai chiles (optional).
- Build the Soup Base:
- In a medium pot, combine the mushroom broth, 2 cups of water, celery, ginger, garlic, and sliced shiitakes along with their soaking liquid.
- Bring to a gentle boil.
- Season the Soup:
- Add soy sauce, rice vinegar, sugar, and the freshly ground white pepper.
- Taste and adjust the seasonings to balance salty, sour, warm heat, and earthy depth.
- Thicken the Soup:
- In a small bowl, whisk 2 teaspoons of cornstarch with 2 tablespoons of cold water to create a slurry.
- Add it to the simmering broth and cook for 1–2 minutes, stirring constantly.
- If you want a thicker, more suspended texture, repeat with another teaspoon of cornstarch and tablespoon of water.
- Add the Final Ingredients:
- Gently add the silken tofu into the soup.
- Add the sliced scallions, Thai chiles, and frozen peas.
- Simmer just until the peas turn bright green. Do not boil hard.
- Finish and Serve:
- Turn off the heat and finish with the toasted sesame oil.
- Serve immediately.
Video Description
Why order out when we can make this easy and flavorful inspired Hot and Sour soup at home.
https://www.tworivermushroom.com/ can be found in Sprouts or order online
https://dereksarno.com/
Hot & Sour Soup
Ingredients
For the Soup:
• 12 dried shiitake mushrooms
• 1 cup boiling water (for soaking)
• 1 block silken tofu, sliced into cubes
• 3 stalks celery, thinly sliced on a bias
• 1 thumb-sized piece fresh ginger, peeled and sliced into matchsticks
• 1 garlic clove, sliced into matchsticks
• 1 17.5oz/510ml mushroom broth (Two River Lion’s Mane broth)
• 2 17.5 oz/510ml Water
• 1 teaspoon whole white peppercorns, freshly ground
• 3 scallions, thinly sliced
• 3 Thai chiles, thinly sliced (optional but worth it)
• 4 tablespoons soy sauce, or to taste
• 5 tablespoons rice vinegar, or to taste
• 2 tablespoons sugar, or to taste
• 1 cup frozen peas
• 2 tablespoons toasted sesame oil
Thickener:
• 2 teaspoons cornstarch
• 2 tablespoons cold water
Instructions
Place the dried shiitakes in a bowl and pour the boiling water over them. Let them soften while you prep everything else. Once pliable, slice them. Keep the soaking liquid; it’s pure umami.
Slice the celery thin on a bias. Cut the ginger and garlic into fine matchsticks. Slice the scallions and Thai chiles.
In a medium pot, combine the mushroom broth, 2 cups of water, the celery, ginger, garlic, and sliced shiitakes along with their soaking liquid. Bring to a gentle boil.
Add soy sauce, rice vinegar, sugar, and the freshly ground white pepper. Taste. Adjust. You’re looking for a balance of salty, sour, warm heat, and earthy depth.
In a small bowl, whisk the cornstarch with cold water to create a slurry. Add it to the simmering broth and cook 1–2 minutes. If you want a thicker, more suspended texture, repeat with another teaspoon of cornstarch.
Gently add the silken tofu into the soup. Add the scallions, Thai chiles, and frozen peas. Simmer just until the peas turn bright. Do not boil hard.
Turn off the heat and finish with the sesame oil.