Quick Hot and Sour Soup
Classic Chinese take out, but at home.
Ingredients
- 3 cups Broth Chicken or Veggie
- 3 oz Cremini Mushrooms Cleaned, thin sliced
- 3 tbsp Rice Vinegar
- 3 tbsp Soy Sauce Low Sodium
- 1 tsp Grated Ginger
- 1 tbsp Sambal Oelek
- 3 tbsp Cornstarch
- 1 ea Egg Jumbo Whisked
- 3 oz Tofu Firm, pressed, cubed to 1/2"
- 4 ea Scallions Washed, sliced thin
- 2 tsp Toasted Sesame Oil
- Salt / Pepper to taste
Instructions
- Whisk 1/4 cup broth, with corn starch, set aside
- In a large pot over medium-high heat, add broth, mushrooms, ginger, sambal, vinegar, and soy
- Whence soup begins to simmer, rewhisk cornstatch and whisk into soup, simmeerfor 1-2 minutes until slighly thickened
- Stir soup with a clockwise motion and drizzle in eggs in a thin drizzle.
- Add the tofu, sesame oil, and scallions
- Taste, season, balance flavor. Add Sambal for spice, vinegar for sour
- Serve hot
Notes
A quick and dirty hot and sour soup can go vegetarian using veggie broth, or one can use chicken stock and possibly add shredded roast chicken.
If you like the egg ribbons, use two eggs rather than one.
Like many of my recipes, this is a general guideline: do experiment.
Like adding thin-sliced Thai peppers to the base soup.
Nutrition
Calories: 158kcalCarbohydrates: 21gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 2927mgPotassium: 187mgFiber: 2gSugar: 5gVitamin A: 751IUCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!