August Moon Chinese Bistro Hot and Sour Soup Recipe
August Moon Chinese Bistro’s Hot and Sour Soup is a flavorful blend of tangy and spicy notes, expertly balanced with tender tofu, fresh vegetables, and a hint of umami, making it a comforting and popular choice. Make our August Moon Chinese Bistro Hot and Sour Soup Recipe at home. With our Secret Restaurant Recipe your Hot and Sour Soup will taste just like August Moon Chinese Bistro.
Yield: 8 Servings
Ingredients
- 1 1/2 teaspoons Cornstarch
- 1/2 cup Water
- 8 cups freshly made or store bought Chicken Stock
- 1 cup Bamboo Shoots julienne cut
- 1 cup chopped Water Chestnuts
- 2 ounces fresh Shiitake Mushrooms about 1 cup, julienne cut or sliced thinly
- 1 tablespoon White Pepper
- 1/4 cup Vinegar
- Salt to taste
- Hot Red Pepper to taste (use a light hand)
- 1 Egg lightly beaten
- 4 ounces Tofu cut into small cubes
- 1/2 teaspoon Sesame Oil
Instructions
- Add cornstarch and water to a small bowl. Whisk to combine. Set aside.
- Add chicken stock to a large stock pot. Place over medium heat.
- When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms. Cook 15 minutes, adjusting heat if necessary to keep soup just below a boil.
- Stir in white pepper, vinegar, salt and hot pepper, to taste.
- Add cornstarch mixture slowly, stirring until mixture is thick and well-combined, at least 2 minutes. Taste to make sure there is no lingering cornstarch aftertaste before proceeding.
- Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil.
- Serve hot.