Hot and Sour Soup
adapted from www.gimmesomeoven.com/hot-and-sour-soup-recipe
Servings 8
Calories 91kcal
Equipment
Ingredients
soup part 1
- 8 cups chicken broth sub vegetable broth for vegan and vegetarian
- 8 ounces shiitake mushrooms
- 8 ounces bamboo shoots
- ¼ cup rice vinegar
- ¼ cup low-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
corn starch slurry
- ¼ cup corn starch
- ¼ cup water
soup part 2
- 2 eggs whisked; omit for vegan
- 8 ounces extra firm tofu cut into ½-inch cubes
- 4 scallions
Instructions
prep
- Remove stems from shiitake mushrooms. Slice caps into thin strips.
- Cut bamboo shoots lengthwise into thin strips. Or not. It's up to you.
- Wash and slice scallions. Get fancy and slice them on a diagonal.
- Drain tofu. Cut into ½" squares.
assemble
- Add chicken or vegetable broth to large (8 quart-ish) pot over medium heat. Add sliced mushrooms, bamboo shoots, rice vinegar, soy sauce, ground ginger, chili garlic sauce, sesame oil, and black pepper. Bring to simmer.
- In a small bowl or measuring cup, prepare corn starch slurry by stirring together cold water and corn starch. Slowly drizzle into hot soup, stirring constantly.
- Crack eggs into small bowl or measuring cup and whisk. (I like to use a measuring cup for the corn starch slurry, then use it again for the eggs. I like pouring these items from a vessel with a spout, and it's one less dish to wash.)Slowly drizzle beaten eggs into hot soup, letting the eggs form ribbons.
- Stir in the tofu. Stir in the green onions, reserving some for garnish if desired.
- Enjoy!
Nutrition
Calories: 91kcal | Carbohydrates: 10g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 1229mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg