I made this Hot And Sour Soup With Seafood recently. I have had this soup at a local restaurant several times before. Good every time, but, I felt it could be improved by adding some key ingredients. There are many ingredients in this soup; but, not to worry as it’s actually very easy to prepare and cook. You just need a little patience to slice and dice up all the ingredients to small bite sizes. Trust me here, the end result is rewarding as nothing beats a warm bowl of home made soup!
Hot And Sour Soup With Seafood
150 g Peeled Prawns
150 g Fresh Small Scallops
100 g Small Squids, cleaned (optional)
10 g Dried Lily Flowers
10 g Dried Wood Ear Mushrooms
15 g Dried Shitake Mushrooms (about 3 to 4)
1 pc Fresh or Can Bamboo Shoots, julienned
1 Block (200 g) Medium Firm Bean Curd (Tofu), diced
6 Cups (1500 ml) Chicken Stock
4 Tbsp Corn Flour, mixed with 3 Tbsp of water
4 Large Eggs, lightly beaten
1 ½ Tbsp Soy Sauce
1 Tbsp Shaoxing Wine
4 Tbsp Chinese Dark Vinegar or to taste
Freshly Ground White Pepper
3 Scallions, sliced
Soak the lily flowers, wood ear mushrooms, and shitake mushrooms with warm water for about 10 minutes. Drain and finely slice all the ingredients.
In a large pot, bring the chicken stock, soy sauce, and wine to a boil. Then add the prawns, scallops, squids, lily flowers, wood ear mushrooms, shitake mushrooms, and tofu. Bring the soup mixture to a boil again and mix in the corn flour until the soup has thickened.
When the soup is boiling, slowly add the eggs in a slow stream, stir with a fork until the eggs spread. Season with vinegar, sea salt and some freshly ground white pepper. Serve the soup warm with some chopped scallions and sesame oil.