The Hot & Sour Soup My Dad's Made 100,000 Times

Ingredients

• 2 tomato
• 2 oz carrot
• 2 oz seafood mushroom
• 2 oz king oyster mushroom
• 3 piece shiitake mushroom
• 0.25 oz dried wood ear mushroom
• 2 egg
• 1 oz red bell pepper
• 2 piece green onion
• 2 piece dried chili peppers
• 14 oz tofu
• 5 cup water
• 2 tbsp vinegar
• 1 tsp white pepper
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 3 tbsp cornstarch
• 2 tbsp water
• sesame oil
• 1 tbsp corn oil

Instructions

1. 1

   Chop tofu, mushrooms, veggies: Wash all the vegetables, and then chop them:

2. 2

   Prepare cornstarch slurry and eggs: In a bowl, mix together cornstarch and water​ with a spoon until it becomes an even slurry.

3. 3

   Heat wok with oil, chili: Set the stove to its highest heat setting, and start to heat up the wok.

4. 4

   Add vegetables, flavors: Cook the diced tomatoes for 30-60 seconds, then add our boiling water.

5. 5

   Cover wok, bring to boil: Cover the wok with a lid. My dad opted for a smaller lid, which is supposed to help the wok come to a boil more quickly.

6. 6

   Add cornstarch, egg, vinegar, sesame oil: Once the wok is boiling, we'll uncover the lid and add more character to our soup.

7. 7

   Plate, garnish: Almost done! Turn off the heat and transfer the soup into a bowl. Garnish with the minced green onions.