Hot and Sour Soup
I can’t stop creating soup recipes—I’m completely obsessed with soothing bowls of yummy goodness! This Chinese classic was a really fun one to recreate.
Ingredients
- 6 cups reduced-sodium vegetable broth
- ⅓ cup rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon chili sauce, or more to taste for extra heat
- ½ teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger root, or ½ teaspoon ground ginger
- ½ teaspoon white pepper, or ground black pepper
- 1½ cups sliced shiitake mushrooms, 3½-ounce package, stems removed
- 8 ounces extra-firm tofu, cubed into ½-inch pieces and well-drained
- ½ cup 4- to 5-ounce can bamboo shoots, rinsed and drained
- 8 ounces sliced water chestnuts, rinsed and drained
- 2 tablespoons cornstarch or arrowroot starch
- 2 tablespoons water
- 2 eggs, beaten
- 1 bunch scallions, finely sliced
Instructions
- In a large pot, combine the broth, vinegar, soy sauce, chili sauce, sesame oil, ginger and pepper and bring to a boil.
- Stir in the mushrooms, tofu, bamboo shoots and water chestnuts. Simmer for 5 minutes.
- In a small bowl, mix the cornstarch with 2 tablespoons water until smooth and no lumps remain. Add it into the simmering soup, while stirring, and continue stirring the soup for another minute or so until it slightly thickens.
- Finally, add in your “egg ribbons, ” by stirring the broth to create a gentle whirlpool. Then slowly drizzle in the beaten eggs while continuing to stir the broth to create ribbon-like shreds. Continue the process until you have used up all the eggs. Transfer soup to bowls and garnish with scallions.
Notes
A serving is 1 cup.
Nutrition Information per serving
Calories: 70Carbohydrates: 10gProtein: 4gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 240mgFiber: 2gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.