Although I’ve always enjoyed egg drop soup, Hot & Sour Soup is my ultimate choice for Chinese takeout. And it’s no surprise that with the wise guidance of The Woks of Life, I managed to recreate a phenomenal version at home!
The broth, thickened with cornstarch, boasts flavors of mushrooms, soy sauce, sesame oil, and a generous amount of white vinegar for an acidic hit. Packed with firm tofu, spiced tofu, wood ear mushrooms, and delicate egg tendrils, it’s a hearty delight.
The bags of dried lily flower and wood ear mushrooms I found were massive, so it looks like I’ll be making this on the regular – but I’m not complaining!
Book: The Woks of Life Cookbook, page 259
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: chicken stock
Pricey Ingredients: —
Hard-to-find: dried lily flower
Version of the recipe here.
