Description
An authentic hot and sour soup recipe that only takes 15 minutes to make from start to finish.
Ingredients
Units
Scale
- 1 quart chicken stock
- 2 tablespoons soy sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white ground pepper
- 10 shiitake mushrooms (sliced into strips)
- 1/2 cup bamboo shoots (cut into thin strips)
- 1 cup medium firm tofu (cut into bite size cubes)
- 3 tablespoons white vinegar
- 2 teaspoons sesame oil
- 3 tablespoons cornstarch mixed with 3 tablespoons water
- 1 large egg, whisked
- 2 stalks scallions, finely chopped
Instructions
- In a pot over high heat, add the broth, soy sauce, salt and pepper and bring to a boil.
- Lower heat to a simmer (slight bubbling) and add the mushrooms, bamboo shoots and tofu. Cook for 3 minutes.
- Add vinegar, sesame oil and cornstarch mixture – stir it before pouring it in – and cook for 2 minutes.
- Turn the heat off and while stirring with your chopsticks, slowly drizzle the egg. The stirring motion breaks up the egg thread.
- Serve hot and sour soup with scallions and chili oil (optional).
Notes
This hot and sour soup will keep refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size:
- Calories: 155
- Sugar: 4.2 g
- Sodium: 584.8 mg
- Fat: 6.4 g
- Saturated Fat: 1.2 g
- Carbohydrates: 14.2 g
- Fiber: 1.6 g
- Protein: 10.1 g
- Cholesterol: 35.8 mg
