I was going to say this fast, and easy to make hot and sour soup is “better than take out,” but in fairness, i have no idea how good your friendly neighborhood chinese restaurant is. so, instead of insulting restaurateurs i’ve never meet, i’ll just say that in my experience, this soup is way better than the to read the rest of chef. Heat vegetable oil in a saucepan over medium high heat. add ginger, sliced green onions, and shiitake mushrooms. cook, stirring, for about 2 minutes. pour in chicken broth and bring up to a simmer. reduce heat to medium and simmer for 5 minutes. stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture.
I was going to say this fast, and easy to make hot and sour soup is “better than take out,” but in fairness, i have no idea how good your friendly neighborho. Stir, simmer for 10 minutes. mix cornflour with water. while stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps). when it starts simmering again, stir constantly and slowly pour egg in a thin stream this will create the signature "egg ribbons". Soak for 20 minutes. while the mushrooms and day lilies are soaking, prepare the remaining ingredients. julienne the pork. mince 1 teaspoon of fresh ginger. place the pork in a small bowl and combine with the ginger and 1 teaspoon of soy sauce. set aside while preparing the remaining ingredients. Stir well, then set aside. bring chicken stock to a boil in a large pot over medium high heat. in a small bowl, combine apple cider vinegar, soy sauce, sesame oil, dark soy sauce and brown sugar. pour this sauce mixture into the pot of chicken stock. add the sliced mushrooms to the soup, followed by the bamboo shoots.
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