Hot and Sour Soup
A deliciously spicy, tangy, and warming soup, perfect for invigorating the senses on a chilly day.
Nutrition
Calories: 150cal
Carbohydrate: 12g
Protein: 8g
Fat: 9g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 4 cups chicken broth
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1/4 cup water
- 8 oz firm tofu, cut into small cubes
- 1 cup sliced mushrooms
- 1 carrot, julienned
- 1 can (8 oz) bamboo shoots, drained
- 2 eggs, lightly beaten
- 2 tablespoons vegetable oil
- 1 teaspoon ground white pepper
- 2 teaspoons chili paste or Sriracha
- 2 green onions, sliced
- 1 tablespoon sesame oil
- Salt to taste
Instructions
- Start by gathering all your ingredients and organizing them. This will make the cooking process smoother and more enjoyable.
- In a large pot over medium heat, combine the chicken broth, rice vinegar, and soy sauce. Bring the mixture to a gentle boil.
- While your broth is heating, mix the cornstarch and water in a small bowl until it’s smooth. This slurry will help thicken your soup.
- Add the tofu, mushrooms, and carrots to the pot. Let it simmer for about 5 minutes until the carrots are tender. Stir occasionally to prevent sticking.
- Gently stir in the bamboo shoots, and then slowly add the cornstarch mixture while continuously stirring. This is key to preventing lumps and achieving a creamy consistency.
- While stirring the soup in a circular motion, slowly pour in the beaten eggs. Keep stirring as the eggs form ribbons in the hot soup.
- Add the vegetable oil, white pepper, chili paste, and green onions. Stir well to combine and bring the soup back to a boil.
- Finally, remove the pot from heat and stir in the sesame oil. Add salt to taste, keeping in mind that soy sauce is already salty.
- Serve hot. Enjoy your homemade hot and sour soup, garnished with additional green onions if desired.
