Imported from Instagram

One-Pot Hot and Sour Soup

Name: One-Pot Hot and Sour Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1000 ml Chicken stock (Water may be used instead.); Cooking oil (Amount not specified.); 4 cloves Garlic (Iced/minced garlic is visible in the video text; source description specifies 4–5 cloves.); 2.5 inch Ginger (Source specifies 2–3 inches; use peeled ginger, prepared as shown in the video.); 1 Carrot; 1 packet Shimeji mushrooms (Packet size not specified; estimated at approximately 100 g.); 1 packet Wood ear mushrooms (Packet size and whether fresh or dried are not specified; estimated at approximately 100 g prepared mushrooms.); 1 cube Soft tofu (Cube/package size not specified; estimated at approximately 300 g.); 2 Eggs (Beaten, as shown in the video text.); 30 g Light soy sauce; 20 g Oyster sauce; 40 g Chinese black vinegar; White pepper (Amount not specified; add to taste.); Black pepper (Amount not specified; add to taste.); 5 g Sesame oil; 5 g Sugar; 10 g Chicken powder; 30 g Cornstarch (For the slurry.); 60 g Cold water (For the cornstarch slurry.); Salt (Amount not specified; add to taste. Visible in the video text.); Spring onion (Amount not specified; use as a garnish.)

Recipe by Recipie @recipie.my · Instagram

Imported by SaroBabe on SeeMeCook

A hot and sour Chinese-style soup made with chicken stock, mushrooms, tofu, eggs, aromatics, soy sauce, oyster sauce, and black vinegar. The recipe is finished with sesame oil, pepper, and spring onion.

4 servings40 minEast Asian

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Ingredients

1000 ml Chicken stock (Water may be used instead.)
Cooking oil (Amount not specified.)
4 cloves Garlic (Iced/minced garlic is visible in the video text; source description specifies 4–5 cloves.)
2.5 inch Ginger (Source specifies 2–3 inches; use peeled ginger, prepared as shown in the video.)
1 Carrot
1 packet Shimeji mushrooms (Packet size not specified; estimated at approximately 100 g.)
1 packet Wood ear mushrooms (Packet size and whether fresh or dried are not specified; estimated at approximately 100 g prepared mushrooms.)
1 cube Soft tofu (Cube/package size not specified; estimated at approximately 300 g.)
2 Eggs (Beaten, as shown in the video text.)
30 g Light soy sauce
20 g Oyster sauce
40 g Chinese black vinegar
White pepper (Amount not specified; add to taste.)
Black pepper (Amount not specified; add to taste.)
5 g Sesame oil
5 g Sugar
10 g Chicken powder
30 g Cornstarch (For the slurry.)
60 g Cold water (For the cornstarch slurry.)
Salt (Amount not specified; add to taste. Visible in the video text.)
Spring onion (Amount not specified; use as a garnish.)

Steps

1
Prepare the garlic, ginger, carrot, mushrooms, soft tofu, and spring onion. Beat the eggs in a separate bowl and set aside.
2
Prepare the cornstarch slurry by mixing 30 g cornstarch with 60 g cold water until smooth.
3
Use one pot to prepare the soup with the chicken stock, cooking oil, garlic, ginger, carrot, shimeji mushrooms, wood ear mushrooms, soft tofu, salt, white pepper, black pepper, light soy sauce, oyster sauce, Chinese black vinegar, sesame oil, sugar, and chicken powder.
4
Add the beaten eggs and the cornstarch slurry to the soup, following the preparation shown in the video.
5
Finish with spring onion.

Notes

The supplied description provides the ingredient list, while the available OCR shows ingredient labels and a cornstarch slurry but does not provide the detailed cooking order, heat level, cooking times, or exact point at which each ingredient is added. Those method details should be verified from the original video before relying on the recipe.