Hot and Sour Soup
User Reviews
5.0
3 reviews
Excellent
Hot and Sour Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 8 cups of chicken broth divided
- 8 oz Shiitake mushrooms stems removed & sliced thinly
- 8 oz can of sliced bamboo shoots drained
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 1 tsp ground ginger more to taste
- 1 tsp Chili garlic sauce more to taste
- ¼ cup cornstarch
- 2 eggs whisked very well
- 8 oz firm tofu pressed in towels to drain excess liquid, diced
- 4 green onions thinly sliced
- 1 tsp toasted sesame oil
- Sea salt and white pepper to taste (black pepper will work too)
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Instructions
- In a large Dutch oven or heavy-bottomed pot combine 7½ cups of chicken broth with the sliced shiitake mushrooms, drained bamboo shoots, rice vinegar, soy sauce, ground ginger, and chili garlic sauce together then bring to a simmer over medium heat; stirring occasionally.
- While the soup comes to a simmer, combine the remaining 1/2 cup of chicken broth with the cornstarch. Whisk until well combined and completely smooth; set aside.
- Once the soup has reached a simmer, stir in the whisked cornstarch mixture and stir for a minute or two until the soup has thickened.
- Continue stirring the soup in a circular motion and slowly drizzle in the well-whisked eggs in a thin stream (while still stirring the soup) to create the egg ribbons.
- Add the diced tofu, half of the green onions, and sesame oil; stir to mix.
- Taste and season with sea salt and white pepper, to taste.
- Serve immediately garnished with the remaining green onions and with more soy sauce and chili sauce on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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