Chinese hot and sour soup with oyster mushrooms
8 servings
20 minutes
Chinese hot and sour soup with oyster mushrooms is a vibrant representative of Chinese cuisine that awakens the appetite with its rich flavor. Its roots trace back to traditional Eastern recipes where the hot and sour notes create a balance that stimulates taste receptors. At its base is aromatic chicken broth enriched with the tang of rice vinegar and the spiciness of chili. Oyster mushrooms add a delicate texture, while soy sauce deepens the flavor. The finishing touch is a beaten egg that transforms the soup into a silky harmony. This soup warms well on cool days, helps with colds, and restores energy. It is perfect as a standalone dish or part of a complete Chinese dinner.
1
While the chicken broth is boiling (for this soup, I simply boiled one chicken leg for 30 minutes), sauté chopped onion, ginger, and chili pepper in a hot pan for a few minutes. Add thinly sliced oyster mushrooms to the pan (ideally, shiitake mushrooms should be used, but they are not always available in stores, so I substitute them with more common oyster mushrooms). Stirring constantly, sauté the mushrooms until they start to release their juice. Remove from heat.
- Onion: 1 piece
- Fresh ginger: 1 piece
- Fresh chili pepper: 1 piece
- Oyster mushrooms: 225 g
2
Once the broth is ready, remove the chicken and add the sautéed mushrooms to the pot. After a few minutes, add 3 tbsp of soy sauce, 5 tbsp of vinegar, salt and sugar to taste.
- Chicken broth: 3 l
- Oyster mushrooms: 225 g
- Soy sauce: 3 tablespoons
- Rice vinegar: 5 tablespoon
- Spring onion: 30 g
3
We dissolve starch in water in a separate bowl and pour it into the broth. After a few minutes, the soup should thicken.
- Starch: 1 tablespoon
4
Whisk the egg in a bowl and while constantly stirring, pour the soup into the pot.
- Chicken egg: 1 piece
5
Chop the green onion, add it to the pot, and the soup is ready.
- Spring onion: 30 g