Hot and Sour Soup
User Reviews
5
Hot and Sour Soup
Description
This Hot and Sour Soup starts with a flavorful broth enriched by fresh ginger slices, soy sauce, and rice vinegar, delivering a layered tangy and umami profile with moderate heat introduced through hot sauce. Shiitake mushrooms and bamboo shoots add bite and texture, simmered until tender to meld their flavors into the broth. After thickening slightly with cornstarch slurry, beaten eggs are gradually stirred in to create fine streamers that enrich the body and mouthfeel.
Cardboard-like tofu cubes provide a soft contrast, absorbing the soup’s flavors while sesame oil rounds out the seasoning with a subtle nuttiness. The finishing green onions add brightness and a mild sharpness. This soup can be served as an appetizing first course or a light standalone meal.
The use of low sodium soy sauce allows electrolyte balance, while controlling hot sauce adjusts the spice level. Removing the ginger slice before serving keeps the flavor subtle. The hot and sour balance does not overpower but accents the ingredients, making it accessible and comforting.
Ingredients
- 6 cups chicken broth
- 1/2 inch ginger slice of fresh
- 1/4 cup soy sauce low sodium
- 1/4 cup rice vinegar
- 1/2 teaspoon hot sauce or more to taste
- 1 cup shiitake mushrooms thinly sliced, caps
- 1/2 cup bamboo shoots thinly sliced
- 1/4 cup corn starch
- 2 egg beaten
- 16 ounce package tofu drained and cut into 1/2 inch pieces, extra firm
- 1 teaspoon sesame oil
- salt to taste
- black pepper to taste
- 1/4 cup green onions sliced, plus more for garnish
Instructions
- Place the chicken broth, ginger, soy sauce, rice vinegar, hot sauce, mushrooms and bamboo shoots in a large pot over medium high heat. Bring to a simmer.
- Cook for 5 minutes or until mushrooms are tender. Remove the piece of ginger and discard.
- In a small bowl, whisk together the corn starch with 1/4 cup cold water. Add the cornstarch mixture to the pot and stir well.
- Cook for 1-2 minutes or until soup has just thickened.
- Stir the soup in a circular motion while slowly pouring in the beaten eggs.
- Stir in the tofu, sesame oil, salt and pepper to taste and green onions. Cook for 2-3 minutes until tofu is heated through.
- Serve, garnished with more green onions if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Cholesterol | 54mg | 18% |
| Sodium | 688mg | 29% |
| Potassium | 479mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 51mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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