Ingredients
Preparation time: 30 minutes
Servings: 4
This hot and sour soup is a classic in Chinese restaurants! Make it yourself at home and personalize it to your taste.
INGREDIENTS
- 200g tofu
- 170g bamboo shoots
- 110g cloud ear fungus
- 110g dried mushrooms
- 2 eggs
- 1.4 liters water
- 4 Tbsp corn flour
- 1 Tbsp green onions
- 1 Tbsp coriander
Seasoning:
- 3 Tbsp Lee Kum Kee Seasoned Rice Vinegar
- 3 Tbsp Shaoxing rice wine
- 2 Tbsp Lee Kum Kee Seasoned Soy Sauce
- 1 Tbsp Lee Kum Kee Pure Sesame Oil
- 2 tsp ground white pepper
PREPARATION
Soak the dried mushrooms until they are soft. Slice the tofu into strips. Julienne the bamboo shoots, cloud ear fungus and dried mushrooms. Finely chop the green onions and the coriander. Beat the two eggs.
Add all ingredients (except the eggs, green onions, coriander and corn flour) in a large pot and bring to a boil. Add all seasoning, lightly stir and bring to a boil again. Thicken the soup with corn flour. Then add the eggs and stir well.
Pour the soup into a bowl. Sprinkle green onions and coriander on top before serving.