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Hot and Sour Soup  

Serving size: 2
Preparation time: 20 minutes
Cooking time: 15 minutes

• ¼ tablespoon salt
• ½ tablespoon sugar
• ½ tablespoon soy sauce
• 1 egg
• 4 black fungus
• ¼ tablespoon chili paste
• 2 tablespoon corn starch
• ¼ firm tofu
• 4 shiitake mushrooms
• 2 tablespoon rice vinegar
• ½ teaspoon pepper
• 16 ounces of water
• chopped green onions (optional)
• Sesame oil (optional)


1. Soak black fungus and shiitake mushrooms in hot water and put them aside for 15 minutes.
2. Dice the tofu.
3. Boil 16 ounces of water. During this time, rinse the rehydrated flack fungus and shiitake mushrooms in running water for several times and cut them into slices.
4. Dissolve the corn starch in room temperature water.
5. Beat the egg.

1. When the water boils, add soy sauce, chili paste, salt, sugar, and pepper.
2. Slowly add cornstarch and beaten egg to the soup. Gently stir the egg to make egg strands.
3. Add sliced black fungus, shiitake mushrooms, and diced tofu into the water mixture.
4. Put the lid on and wait until it boils.
5. Lastly, turn off the heat and add vinegar into the soup
6. Serve immediately, garnish it with finely chopped green onion or sesame oil at your own choices.

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