Shanghai-Style Hot and Sour Soup (Hushi Suanla Geng) | Saveur

Name: Shanghai-Style Hot and Sour Soup (Hushi Suanla Geng) | Saveur
Ingredients: 1 tbsp. vegetable oil; 1 ⁄ 4 cup hot bean sauce; 4 cups Chicken Stock; 1 tbsp. shaoxing jiu; 1 ⁄ 4 tsp. sugar; 1 ⁄ 8 tsp. freshly ground white pepper; Pinch of salt; 16 large peeled deveined shrimp, 12 butterflied (tails left on), 4 finely chopped; 1 ⁄ 4 lb. silken tofu, julienned; 1 ⁄ 2 cup drained canned bamboo shoots, julienned; 1 ⁄ 2 oz. dried wood ear mushrooms (about 2 medium or 1 large), soaked in water for 1 hour, rinsed and julienned; 6 small dried shiitake mushrooms, soaked in water for 30 minutes, julienned; 2 large scallops, julienned; 2 tbsp. cornstarch; 2-3 tbsp. chinkiang vinegar; 2 scallions, finely chopped

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This rendition of hot and sour soup gets its sourness from chinkiang vinegar, a rice vinegar reminiscent of balsamic.

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Ingredients

1 tbsp. vegetable oil
1⁄4 cup hot bean sauce
4 cups <a href="https://www.saveur.com/article/Recipes/Chicken-Stock/">Chicken Stock</a>
1 tbsp. shaoxing jiu
1⁄4 tsp. sugar
1⁄8 tsp. freshly ground white pepper
Pinch of salt
16 large peeled deveined shrimp, 12 butterflied (tails left on), 4 finely chopped
1⁄4 lb. silken tofu, julienned
1⁄2 cup drained canned bamboo shoots, julienned
1⁄2 oz. dried wood ear mushrooms (about 2 medium or 1 large), soaked in water for 1 hour, rinsed and julienned
6 small dried shiitake mushrooms, soaked in water for 30 minutes, julienned
2 large scallops, julienned
2 tbsp. cornstarch
2-3 tbsp. chinkiang vinegar
2 scallions, finely chopped