Hot and Sour Soup
Ingredients
The soup base
-
1
can
chicken broth (or vegetable broth)
-
1 ½
cups
water
-
2
tablespoons
cornstarch
-
3
tablespoons
water (for cornstarch mixture)
The main ingredients
-
8
oz
soft tofu, cut into strips
-
6
oz
white button mushrooms, stems trimmed and caps quartered
-
3
tablespoons
soy sauce
-
2 ½
tablespoons
Chinese vinegar (or apple cider vinegar or rice wine vinegar)
-
1
teaspoon
dark soy sauce
-
3
dashes
ground white pepper (or black pepper)
-
1
large
egg, beaten
-
1
teaspoon
chili oil (optional)
-
1
tablespoon
chopped scallion (optional)
Instructions
- Combine cornstarch and water in a bowl and set aside.
- In a medium-sized pot, heat chicken or vegetable broth and water until boiling. Add tofu and mushrooms, cooking for 2 minutes.
- Stir in soy sauce, vinegar, dark soy sauce, and pepper. Add the cornstarch mixture and stir until the soup thickens. Turn off the heat.
- Swirl in the beaten egg, stirring gently to create threads. Add chili oil and scallions if desired.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
114
Total fat
5g
Total carbohydrates
8g
Total protein
10g
Sodium
1138mg
Cholesterol
41mg
You might also like