One of my favorite restaurants in KL is Din Tai Fung and their hot and sour soup is the best I've had so far. I wish I could have their recipe. In the meantime, I satisfy my cravings with the recipe below.
Enjoy!
hot and sour soup
Ingredients
2L chicken stock
12-14 dried shiitake mushrooms
6-8 dried wood-ear mushrooms
1 cup bamboo shoots, julienne cut
6-8 green onions, only the green part finely cut
150-200g firm tofu, diced or julienne cut
1 tbsp fresh ginger, grated
2 big garlic cloves, grated
4 tbsp light soy sauce
2-3 tbsp chili garlic sauce, or substitute with Sriracha
4 tbsp rice vinegar
80g corn starch mixed with 100g water
2 eggs, well beaten
3-4 tsp roasted sesame seeds oil
2 tsp ground white pepper
Salt, if needed
Method
Bring the chicken stock to boil, then add the ginger, garlic, soy sauce, chili sauce and mushrooms.
After 10 minutes, add bamboo shoots, tofu, vinegar and the cornstarch mixture. Let it simmer for a minute or two until the cornstarch thickens the soup, then, right before you add the eggs, stir the soup slowly with a spoon or ladle and then pour the beaten eggs into it.
Let it simmer a few times, until eggs are cooked. At the end add the roasted sesame seeds oil, white pepper and green onions. Give another stir, cover with a lid and let it rest for 10 minutes.
Tips & cheats
For a chicken soup stock made from scratch, take a 5L pot and put a whole chicken in, then add 3L of water with 1-2 tbsp salt. Cover with a lid and let it gently simmer for 1½ -2h. Let it cool, then sieve the soup. You should have 2L of stock left. You can shred the meat and add it to the soup too!
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