Chinese Hot and Sour Chicken Tofu Soup with Mushrooms

Preparation

• Vegetables: Slice the carrot, rehydrated shiitake mushrooms, and rehydrated wood ear mushrooms into thin strips.
• Tofu: Cut the firm tofu into thin strips.
• Chicken: Slice the chicken breast into thin strips. In a bowl, combine the chicken with 1 tsp minced ginger, 1/8 tsp salt, 1 tbsp corn starch, and 1 tbsp water. Stir well. Add 3 tsp oil to prevent the chicken from sticking.
• Egg: Lightly beat the egg in a small bowl.
• Thickener: Mix 1/3 cup corn starch with 1/2 cup water in a bowl.

Cooking Instructions

1. Boil the Broth [01:40]: Bring 8 cups of chicken broth to a boil.
2. Season the Base [01:53]: Add 2 tsp dark soy sauce, 1 tbsp light soy sauce, 1/4 cup sugar, and 1/2 tsp salt.
3. Add Ingredients [02:00]: Add the sliced mushrooms and carrots. Cover and bring back to a boil.
4. Cook Protein [02:11]: Add the chicken strips, ensuring you break them up so they do not clump together. Once boiling again, gently stir in the tofu.
5. Thicken the Soup [02:32]: Stir the corn starch mixture, then gradually add it to the soup while stirring gently until the desired thickness is reached.
6. Add Egg [03:17]: Turn off the heat. Pour the beaten egg into a ladle and swirl it into the soup. Leave undisturbed for 10 seconds.
7. Final Seasoning [04:03]: Before serving, stir in 1/3 cup black rice vinegar, 1 tsp sesame oil, and 1 tsp white pepper powder.