Description
A delicious and flavorful Hot and Sour Soup that combines the perfect balance of heat and tang.
Ingredients
Scale
- 8 cups chicken broth
- 1 cup sliced shiitake mushrooms
- 1 cup cubed firm tofu
- 1 cup shredded carrots
- 1 cup bamboo shoots, sliced
- 1/2 cup green onions, chopped
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon chili paste (adjust to taste)
- 2 large eggs, beaten
- Salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the sliced shiitake mushrooms, cubed tofu, shredded carrots, and bamboo shoots to the pot. Reduce heat to medium and let simmer for about 5 minutes.
- Stir in the soy sauce, rice vinegar, sesame oil, and chili paste. Adjust the heat to your preference for spiciness.
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this mixture to the soup while stirring continuously to thicken it slightly.
- Allow the soup to simmer for another 2-3 minutes until it thickens.
- Slowly pour in the beaten eggs while stirring the soup gently to create egg ribbons.
- Add the chopped green onions and season with salt and pepper to taste.
- Remove from heat and serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Add additional protein by including cooked chicken or shrimp for a heartier soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg