Hot and Sour Shrimp Soup

By Florence Fabricant

Published February 1, 1986

Total Time
45 minutes
Rating
4(17)
Comments
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Featured in: FOOD; THE ADDITION OF EGG TO SOUPS ENHANCES FLAVOR AND TEXTURE

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Ingredients

Yield:6 servings

  • 4 Chinese dried black mushrooms

  • ¼ cup dried Chinese lily buds

  • 8 dried Chinese tree ears

  • 1 cup hot water

  • 4 cups chicken stock

  • 4 tablespoons rice vinegar

  • 1 ½ tablespoons soy sauce

  • 1 tablespoon cornstarch

  • 2 tablespoons cold water

  • 1 cake Chinese tofu

  • 6 ounces small shrimp, shelled, deveined and sliced in half lengthwise

  • 1 egg, lightly beaten

  • ¼ to ½ teaspoon hot chili oil

  • 2 scallions, chopped

Ingredient Substitution Guide

Preparation

  1. Step 1

    Place mushrooms, lily buds and tree ears in hot water and allow to soak for 30 minutes. Drain, reserving the water.

  2. Step 2

    Discard the stems from the mushrooms and slice the caps. Cut away the hard ends of the lily buds and cut the tree ears in half.

  3. Step 3

    Bring stock to a simmer in a saucepan, add the soaking liquid, vinegar, soy sauce, mushrooms, lily buds and tree ears. Simmer for five minutes.

  4. Step 4

    Dissolve cornstarch in cold water and stir into the soup. Slice the tofu and add, along with the shrimp. When the soup returns to a simmer dribble in the egg slowly, stirring constantly. Season soup with hot chili oil to taste, dust with scallions and serve.

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Ratings

4 out of 5
17 user ratings
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Comments

Martha

I added some minced garlic, chopped scallions and minced ginger to start. As well, I included 1 tsp of Thai fish sauce. Delicious soup! Will make this again.

Martha

I added some minced garlic, chopped scallions and minced ginger to start. As well, I included 1 tsp of Thai fish sauce. Delicious soup! Will make this again.

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