Hot and Sour Soup and Dumpling Soup with Shrimp.
—Hot and Sour Soup
Ingredients:
6 cups chicken broth8 shiitake mushrooms, thinly sliced½ cup bamboo shoots½ block firm tofu, thinly sliced1 cup carrot, julienned¼ cup soy sauce1 tsp sugar (adjust to taste)1 tbsp sriracha (adjust for heat)1 tsp white pepper¼ cup white vinegar (add more for extra tang)1 tbsp sesame oil1 tbsp cornstarch mixed with 1/4 cup cold water (for a silkier, velvety texture)2 eggs, beaten2 green onions, thinly slicedSalt to taste
Instructions
1. Prep Ingredients:
Slice tofu, carrots, and mushrooms.
2. Cook Base: In a large pot, bring chicken broth to a boil over medium-high heat. Add mushrooms, carrots, tofu, and bamboo shoots. Simmer for 5 minutes.
3. Add Seasoning: Stir in soy sauce, sugar, sriracha, white pepper, vinegar, and sesame oil. Simmer for another 5-7 minutes.
4. Thicken Soup: Slowly stir in the cornstarch slurry to thicken the soup.
5. Add Eggs: Pour beaten eggs into the soup while stirring gently to create ribbons.
6. Final Touch: Add green onions and adjust seasoning with salt. Serve hot.
—Dumpling Soup with Shrimp
Ingredients:
6 cups chicken broth16 frozen pork dumplings1 tbsp minced ginger2 tbsp soy sauce1 tbsp Shaoxing wine (or dry sherry)1 tbsp sesame oil2 heads bok choy, chopped½ lb shrimp, peeled and deveined3 scallions, thinly slicedSalt and pepper to tasteChili oil (optional)
Instructions
1. Simmer Broth: In a medium saucepan, combine chicken broth, ginger, soy sauce, Shaoxing wine, and sesame oil. Bring to a simmer over medium heat.
2. Cook Dumplings: Add frozen dumplings to the broth and cook until they float (about 5 minutes).
3. Add Shrimp & Bok Choy: Stir in shrimp and bok choy. Simmer until shrimp turn pink and bok choy is tender.
4. Assemble Bowls: Divide shrimp, bok choy, and dumplings among serving bowls.
5. Finish & Serve: Ladle the hot broth over the contents of each bowl. Drizzle with chili oil if desired.