1/4 C dried shiitake mushrooms
2 Tbsp peanut oil
1 carrot peeled and cut into julienne strips,
1 C chestnut or brown mushrooms wiped and thinly sliced
2 cloves garlic finely chopped
1/2 tsp dried crushed chilies
5 C chicken stock
1C boneless chicken or pork
1/2 C thinly sliced fresh tofu (optional)
2-3 scallions finely sliced diagonally
1-2 tsp sugar
3 Tbsp vinegar
2 Tbsp soy sauce
salt and pepper
1 Tbsp cornstarch
1 large egg
2tsp sesame oil
2 Tbsp chopped fresh cilantro


  1. Take a small bowl and place shiitake mushrooms in it. Fill bowl with water and set aside for 20 minutes.
  2. Slowly extract mushrooms from water. Remove their stems. Thinly slice and set aside.
  3. Take a skillet and heat oil on medium heat. Stir in carrots and fry for 2-3 minutes. Now add garlic, chilies and chestnut mushrooms. Cook for 2-3 minutes.
  4. Add chicken stock and boil. Remove any foam.
  5. Now add chicken or pork, tofu, scallions, sugar, vinegar, soy sauce, and shiitake mushrooms in it and simmer on low heat for 5 minutes, with frequent stirring.
  6. Add seasoning.
  7. Make a paste of cornstarch and 1 tbsp water and beat it in soup. Boil the soup and simmer till it becomes thickened.
  8. Beat egg in seas am oil and add in soup slowly. Lastly, add chopped cilantro.
  9. Serve.


Tags : Hot & Sour SoupSoup
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