Hot and Sour Soup is a popular Chinese dish that is spicy, tangy, and full of flavor. This recipe will guide you to make a delicious and comforting soup that can be enjoyed as a first course or a light meal.
Ingredients
Broth
- Chicken Stock — 4 cups (950 ml)
- Vinegar — 3 tablespoons (45 ml)
- Soy sauce — 2 tablespoons (30 ml)
- Sriracha Sauce — 1 tablespoon (15 ml)
Soup
- Firm tofu — 8 ounces (225 g)
- Shiitake mushrooms — 4 ounces (110 g)
- Bamboo shoots — 1/2 cup (120 g)
- Cornstarch — 1 tablespoon (8 g)
- Egg — 1
- Green onions — 2 stalks, chopped
- White pepper powder — 1/4 teaspoon (1 g)
- Salt — 1/2 teaspoon (3 g)
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Cooking Instructions!
In a large pot, combine the chicken stock, vinegar, soy sauce, and Sriracha sauce. Bring to a boil.
Slice the tofu into small cubes, slice the shiitake mushrooms, and thinly slice the bamboo shoots. Add them to the pot and simmer for 10 minutes.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water. Slowly pour the mixture into the soup while stirring continuously.
In a separate bowl, beat the egg. Slowly pour it into the soup while stirring gently to create ribbons of cooked egg.
Add the chopped green onions, white pepper powder, and salt. Stir well and let the soup simmer for another 5 minutes.
Serve hot, garnished with additional green onions if desired. Enjoy!
