The Best Chinese Hot and Sour Soup ~ Classic Chinese Restaurant Hot Sour...

The Best Chinese Hot and Sour Soup ~ Classic Chinese Restaurant Hot Sour Soup Recipe

Learn how to make the BEST classic Chinese restaurant Hot and Sour Soup. Easy, authentic, spicy and good hot and sour soup...better than take out Chinese food. This Chinese hot and sour soup recipe has lots of flavor and texture in a rich spicy broth. If you like hot and sour soup as much as I do, you will love this Chinese hot and sour soup recipe. Enjoy. #souprecipe #hotsoursoup #hotsoursouprecipe #chinesefood #chineserecipes #spicysoup #recipes #tesscooks4u #chinesesoup ***************************************** OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE How to Make The Best Chinese Lo Mein ~ Chinese Food Recipe https://www.youtube.com/watch?v=4Qtmz... How to Make Teriyaki Chicken ~ Homemade Teriyaki Sauce https://youtu.be/aO8Oy3fps3o How To Make Hamburger Soup ~ Easy One Pot Recipe https://youtu.be/ZL2_VabtnXI Asian Recipes by Tess Cooks4u https://www.youtube.com/watch?v=-YIct... ***************************************** How to Make BEST Restaurant Chinese Hot and Sour Soup INGREDIENTS: 6 cups chicken broth 1/3 cup julienne carrots 1/3 cup julienne bamboo shoots 1/2 cup black fungus - hydrated 1/2 cup sliced shitake mushrooms - hydrated 1 cup sliced extra firm tofu 1 tsp. minced ginger 1 tsp. finely sliced red chilies 1/4 cup light soy sauce 1/4 black vinegar 1/2 tsp. dark soy sauce 1/4 tsp. white pepper 1 tsp. chili paste (sambal) 2 beaten eggs slurry - 3 tbsp. cornstarch mixed with water 2-3 chopped green onions Chicken or pork: 3/4 cup sliced julienne chicken or pork 1 tsp. light soy sauce 1/2 tsp. Shaohsing wine or rice wine vinegar 1/8 tsp white pepper 1/2 tsp. corn starch *Mix together well In a sauce pan add chicken broth and turn heat up to high. Add in minced ginger, mushrooms, bamboo shoots, carrots and red chilies. Stir, bring up to a boil, reduce to simmer and cook for 5-8 minutes. Add chicken and stir. Add soy sauce, black vinegar, dark soy sauce and white pepper. Stir, bring back up to a simmer and cook for another 3-4 minutes. Add in cornstarch slurry and bring back up to a boil. Pour beaten eggs over top, wait 5-10 seconds and then give gentle stirs. Add tofu and cook for another minute. Serve and garnish with chopped green onions. Enjoy. ***************************************** PRODUCTS I AM USING ------ AFFILIATE LINK Tess Cooks4u Amazon Store https://www.amazon.com/shop/tesscooks4u Calphalon Classic Stainless Steel Cookware, Flat-Bottom Wok http://amzn.to/2w30JZx Wooden Spoon Utensil Set http://amzn.to/2i4i8aK

Dried Black Fungus Mushroom
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Shitake Mushroom
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Kikkoman Lite Soy Sauce
http://amzn.to/2hLqUcN Marukan Rice Vinegar 24 Oz. http://amzn.to/2i3V6R9 SHAOHSING Rice Cooking Wine http://amzn.to/2hrbtsw Koon Chun Black Vinegar http://amzn.to/2j9E2eF Huey Fong Sambal Oelek Chili Paste 8 Oz http://amzn.to/2ihdVQE Fresh Whole Ginger Root http://amzn.to/2jLp7Y *****************************************