Hot And Sour Soup
User Reviews
4.8
120 reviews
Excellent
Hot And Sour Soup
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Did you know that you can make restaurant-style Hot And Sour Soup in just a few minutes at home! It's super quick and easy to make, and you can adapt it to your personal taste! This Hot And Sour Soup is incredibly delicious, hearty, sour and as spicy as you like it!
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Ingredients
- 1 small carrot julienned
- 7 ounces Shiitake mushrooms sliced, stems removed
- 4 ounces firm tofu sliced
- 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 eggs 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.
Equipments used:
Notes
- For additional protein you can add some cooked chicken or pork to the soup. Shrimp is also a good addition.
- Make sure the tofu is firm tofu otherwise it might fall apart in the soup.
- Feel free to experiment with other spices like some ground ginger, or some cayenne pepper for some heat.
- When pouring the eggs, don't pour too fast, you want to go slow to get nice egg ribbons.
- Don't add the sesame oil until the end as garnish, if you add it to the soup the oil will blend in and you won't taste it as much.
- Store leftover soup in an airtight container in the fridge for 2 to 3 days. You can also freeze it for several weeks.
Nutrition Information
Show Details
Serving
1serving
Calories
184kcal
(9%)
Carbohydrates
18g
(6%)
Protein
16g
(32%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
942mg
(39%)
Potassium
608mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2287IU
(46%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
120 reviews
Excellent
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