My mother made a decent hot and sour soup – and despite my not liking spicy food, it was an exception. It is unfortunate that I cannot find her recipe, nor can she remember enough to pass it on to me.
The next best thing? experiment and approximate! But so far that has not worked for me. Sigh.
What to do then? Scour the cookbook library!
And, this recipe is good! (although, as usual and always, I “personalize” the recipe – )
1.5 liters chicken stock
100 grams chicken breast fillet, julienned
8 pieces fresh shitake
handful of fresh shimenji
cloud ears, reconstituted
1 pack (50 grams) enoki mushrooms
2 blocks tofu, drained, cubed
1/2 tablespoon salt
pinch of sugar, optional
1 tablespoon each light and dark soy sauce
3 to 4 tablespoon rice vinegar
1 t0 1-1/2 teaspoon ground black pepper
2 tablespoons cornstarch, dissolved in 1/4 cup water
2 eggs, lightly beaten
I like to simplify things (read as- I am lazy) so I boil the chicken stock and dump the chicken, mushrooms and tofu. Season with salt and soy sauces (I skipped the sugar) and the rice vinegar and black pepper (I substituted part of it with chopped chili-labuyo).
Thicken with cornstarch slurry. Slowly pour the beaten eggs into the soup, stirring at the same time to break the eggs. Garnish with wansoy.
(Adjust and modify as you like!)