Hot and Sour Soup
×Category: International Cuisines | Type: Chinese | Servings: 4 | By: Test Mikey
Protein 10g • Carbs 12g • Fat 7g • 150 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
The best Hot and Sour soup I've found. Just like the HeHop!
Ingredients
- Ingredients List
- Chicken Or Vegetable Broth: 4 Cup
- Mushrooms (shiitake or button): 1 Cup
- Firm Tofu: 1 Cup
- Shredded Carrots: 1 Cup
- Sliced Bamboo Shoots: 1/2 Cup
- Chopped Green Onions: 1/4 Cup
- Garlic (Minced): 2 Clove
- Ginger (Minced): 1 TBSP
- Soy Sauce: 1/4 Cup
- Rice Vinegar: 2 TBSP
- Cornstarch Slurry (slurry): 1 TBSP
- Sesame Oil: 1 TSP
- White Pepper: 1 TSP
- Beaten Eggs (Optional, Beaten, optional): 2 Each
- Fresh Cilantro For Garnish (Optional)
Instructions
- Instructions
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add the sliced mushrooms, tofu, shredded carrots, and bamboo shoots to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the garlic, ginger, soy sauce, rice vinegar, sesame oil, and white pepper. Let it simmer for another 3 - 4 minutes.
- Slowly add the cornstarch slurry to the pot while stirring continuously to thicken the soup.
- If using, slowly drizzle the beaten eggs into the pot while stirring gently to create egg ribbons.
- Remove from heat and stir in chopped green onions.
- Taste and adjust seasoning if necessary, adding more soy sauce or vinegar to your liking.
- Serve hot, garnished with fresh cilantro if desired.
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