hi hello everyone! Tonight we're making a Chinese Hot and Sour Soup that I'm sure most folks have had at some point, cause it's super commonly served as the free soup that you get in Chinese restaurants before your food order comes. It comes up in this context a lot cause it's mainly composed of cheap pantry ingredients, like shiitake and wood ear mushrooms, bamboo shoots, and tofu. For today's version however, I'll be deviating slightly with the addition of some poached and shredded chicken, which I think will make it a bit more hearty.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS (dry)

• 1 inch (about 1 tbsp) ginger

• 4 cloves garlic

• 1 bamboo shoot tip

• 2 wood ear mushrooms

• 4 shiitake mushrooms

• 1 lbs soft tofu

• 1 chicken breast

• 3 green onions

• 2 eggs

INGREDIENTS (wet)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp dark soy sauce

• 1/4 cup rice vinegar

• 2 tbsp doubanjiang

• 6 cups stock

• 2 cups water

• 1/2 tsp white pepper

• 2 tbsp sesame oil

• 2 tbsp shaoxing wine

• 2 tbsp corn starch slurry