Description
Discover a quick and flavorful Hot and Sour Soup recipe with TalesOfAKitchen! Packed with spicy, tangy flavors, it’s an easy and satisfying meal for any home.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste or sriracha (adjust to taste)
- 1/2 teaspoon ground white pepper
- 1 cup shiitake mushrooms, sliced
- 1 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into small cubes
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 1/4 cup cold water
- 2 eggs, lightly beaten
- 2 green onions, sliced
- 1 tablespoon sesame oil
- Salt to taste
Instructions
- Prepare the Broth: In a large pot, bring the vegetable broth and water to a boil. Add the soy sauce, rice vinegar, chili paste, and white pepper. Stir well to combine.
- Add Vegetables and Tofu: Reduce the heat to a simmer. Add the sliced shiitake mushrooms, bamboo shoots, tofu, garlic, and ginger. Let it simmer for about 10 minutes until the mushrooms are tender.
- Thicken the Soup: Stir the cornstarch mixture to recombine, then slowly pour it into the soup while stirring continuously. This will help prevent lumps. Simmer for another 2-3 minutes until the soup thickens slightly.
- Add Eggs: Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently. This will create lovely egg ribbons.
- Finish and Serve: Remove the soup from heat. Stir in the green onions and sesame oil. Taste and adjust seasoning with salt if needed. Serve hot and enjoy!
Notes
- For a more robust flavor, you can add a few slices of dried shiitake mushrooms to the broth at the beginning and remove them before serving.
- If you prefer a meatier version, feel free to add thinly sliced chicken or pork.
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg