Cassie’s Ruminations

Hot and Sour Soup, Take 2

This is my next iteration of that Chinese restaurant classic, hot and sour soup. This is getting really close to my ideal now, and I think it might at this point just be a matter of adding a bit more vinegar and/or pepper to suit my taste on that individual day. 🙂

Hot and Sour Soup
Makes 8 cups – 8 appetizer servings, 4 hearty starter servings, or 2 main course servings

7 oz extra-firm tofu, drained (1/2 of a regular package)
6 cups low-sodium chicken broth
4 tbsp soy sauce, divided
1 tsp toasted sesame oil
3 tbsp cornstarch, plus 1 tsp (divided)
3 tbsp cold water
1 large egg
1 cup bamboo shoots, strip style (1 8-oz can), drained
1 oz dried black fungus
6 tbsp black Chinese vinegar
2 tbsp unseasoned rice vinegar
1 tsp ground white pepper

Press water out of the tofu by placing the block in a rimmed dish, placing a plate on top of it, and placing a couple heavy cans on top of the plate. Let it sit for 10 minutes. About ½ a cup of water will come out. Cut the tofu into small pieces about half an inch square by a quarter of an inch thick. Put the tofu into a small zip top bag and pour in 1 tbsp of soy sauce and the 1 tsp of sesame oil. Seal the bag and toss to combine. Let sit for 10 minutes.

As the tofu is marinating, pour the chicken broth into a large saucepan and heat over medium high heat. While it heats, mix the 3 tbsp of cornstarch with the water in a small bowl to make a slurry and set aside. Cut the bamboo into matchsticks if needed, and beat the egg with a splash of water and the 1 tsp of cornstarch.

When the broth reaches a boil, add the bamboo and dried black fungus to the pot and reduce the heat to medium low. Let simmer for about 5 minutes or until the black fungus is re-hydrated and tender. Add the marinated tofu and let simmer for another 2 minutes. Stir the cornstarch slurry to recombine, and add it to the pot. Increase the heat to medium high and bring the broth back to a gentle boil. Stir in the vinegars, the remaining 3 tbsp of soy sauce, and the white pepper. Let cook for 1 minute, then turn off the heat. Drizzle the egg into the hot broth with a spoon in long thin strands. Remove from the heat and serve immediately.