Hot And Sour Soup
User Reviews
4.8
Hot And Sour Soup
Description
Hot And Sour Soup brings together vegetables like carrots, shiitake mushrooms, bamboo shoots, and firm tofu in a savory chicken broth. The liquid is seasoned with low sodium soy sauces, dark soy, white vinegar, and white pepper, which contribute a complex tangy and subtly spicy flavor. The soup is thickened with cornstarch slurry to achieve a slightly viscous texture that carries flavors well.
Beaten eggs are drizzled in slowly while stirring to create thin egg ribbons adding a silky element to the soup. The finishing touch of drizzled sesame oil on top enhances the aroma without overwhelming the dish. Green onions garnish the soup, imparting a fresh bite. The soup is versatile enough to add proteins like cooked chicken, pork, or shrimp if desired.
Serving hot and sour soup offers a well-rounded balance of sharp acidity from vinegar and umami from soy sauces, combined with the earthiness of mushrooms and the mildness of tofu. The textures range from tender vegetables to silky egg ribbons, making each spoonful interesting.
This soup keeps well refrigerated for a few days and can be frozen for longer storage. It's recommended to add sesame oil just before serving to preserve its fragrance. When pouring eggs, a slow stream is advised to ensure proper egg ribbons formation.
Ingredients
- 1 small carrot julienned
- 7 ounces shiitake mushrooms sliced, stems removed
- 4 ounces tofu sliced, firm
- 4 ounces bamboo shoots strips (canned)
- 6 cups chicken broth low sodium or no sodium added
- 1 teaspoon white pepper ground
- 1 tablespoon dark soy sauce
- ¼ cup soy sauce low sodium
- ¼ cup white vinegar
- 3 tablespoons cornstarch mixed with 3 tablespoons water
- 2 large egg beaten
- salt to taste
To Serve
- sesame oil
- 2 green onions sliced on the diagonal
Instructions
- Add veggies and broth: In a large pot or saucepan, add the carrots, mushrooms, tofu, bamboo shoots and chicken broth. Bring to a simmer over medium heat.
- Stir in soy sauce and simmer: Add the white pepper, dark soy sauce, regular soy sauce, and vinegar. Continue simmering for another 3 minutes or until the mushrooms have softened.
- Thicken the soup: Stir in the cornstarch mixture and cook for another minute until the soup has thickened.
- Drizzle in eggs and season: Stirring the soup in a circular motion, drizzle in the eggs in a thin stream to create egg ribbons. Taste the soup for seasoning and adjust with salt, pepper and vinegar for a more vinegary taste.
- Garnish and serve: Serve in bowls with a drizzle of sesame oil and garnish with green onions.
Notes
- Use firm tofu to maintain shape during cooking.
- Adding cooked chicken, pork, or shrimp can boost protein content.
- Pour eggs slowly to create delicate egg ribbons in the soup.
- Reserve sesame oil for garnishing to keep its flavor pronounced.
- Store leftovers refrigerated for 2-3 days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 184kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 942mg | 39% |
| Potassium | 608mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2287IU | 46% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
