【Quick and Easy】Shanghai-Style Hot and Sour Soup with Noodles

Nothing is more comforting than a nice bowl of soup, especially hot and sour soup! Spicy, tangy, savoury, with a crunchy texture from black fungus and bamboo shoots...it's super satisfying with or without noodles.

Hot and Sour Soup with Noodles

You can adjust the hot and sour level by adding more or less chilli bean sauce, ground white pepper and vinegar. It's better to add them little by little, as you can always add more later.

Ingredients：

4 dried mushrooms

a handful of dried black fungus

few slices of prosciutto (fat-trimmed, julienned)

1/2 firm tofu (julienned)

1/4 cup bamboo shoot (julienned)

1 egg (beaten)

5 cup chicken stock

3 tbsp soy sauce

3 tbsp balsamic vinegar

2 tbsp Chinese chilli bean sauce

1 tbsp cooking wine

1/2 tbsp ground white pepper

a pinch of salt

1 tbsp sesame oil

3 tbsp corn starch

A portion of cooked noodles (optional)

Hot and Sour Soup with Noodles

Hot and Sour Soup with Noodles

Steps：

1. Soak dried mushrooms and dried black fungus in hot water for 30 minutes. Drain well and julienne. Save the soaking water for later use.

2. Heat chicken stock plus 1-2 cup(s) of the soaking water in a pot over medium high heat. Put tofu, prosciutto, bamboo shoots, mushrooms and black fungus in once it's boiled. Turn the heat down to medium and cook for 10 minutes.

3. Add soy sauce, balsamic vinegar, Chinese chilli bean sauce, cooking wine, ground white pepper, salt and sesame oil. Stir well and cook for 5 minutes.

4. Mix corn starch with 1/4 cup of the soaking water. Pour into the soup and stir well. Add more corn starch water if it's still watery.

5. Turn the heat down to low. Pour egg in and stir well. Then serve. Or pour it over cooked noodles in a bowl and serve.