Chinese Style Hot and Sour Soup
Ingredients:
1/2 tsp sesame oil
2 tbsp soy sauce
1 large egg, lightly beaten
4 cups chicken or vegetable broth
1 cup sliced mushrooms (shiitake or button)
1/2 cup bamboo shoots, julienned
1/2 cup firm tofu, cut into small cubes
1 medium carrot, julienned (optional)
1 tbsp rice vinegar (or white vinegar)
1/2 tsp white pepper (adjust to taste)
1/4 tsp chili flakes (optional, for heat)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 green onions, thinly sliced (for garnish)
Fresh cilantro leaves (optional, for garnish)
Directions:
Prepare the Broth:
In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
Add Vegetables and Tofu:
Add the sliced mushrooms, bamboo shoots, tofu, and carrot (if using). Reduce the heat to a simmer and cook for 5-7 minutes until the mushrooms are tender.
Season the Soup:
Stir in soy sauce, rice vinegar, sesame oil, white pepper, and chili flakes (if using). Adjust the seasoning to your taste, adding more vinegar for tanginess or white pepper for heat.
Thicken the Soup:
Slowly pour the cornstarch slurry into the soup while stirring constantly. Let the soup simmer for 2-3 minutes until it thickens slightly.
Add the Egg:
Turn off the heat. Slowly drizzle the beaten egg into the soup while stirring in one direction to create egg ribbons.
Serve:
Ladle the hot and sour soup into bowls. Garnish with sliced green onions and fresh cilantro, if desired. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 120 per serving | Servings: 4