Name: Hot And Sour Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups chicken or vegetable broth; 1 cup sliced shiitake mushrooms; 1/2 cup sliced bamboo shoots; 1/2 cup sliced water chestnuts; 1/2 cup firm tofu, cut into small cubes; 1/4 cup soy sauce; 1/4 cup rice vinegar; 2 tablespoons cornstarch; 2 large eggs, beaten; 1 teaspoon sesame oil; 1 teaspoon sriracha sauce (optional); Salt and pepper to taste; Sliced green onions and cilantro for garnish

Instructions

In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
Add the sliced shiitake mushrooms, bamboo shoots, and water chestnuts to the pot. Let them cook for about 5 minutes until the vegetables start to soften.
Stir in the tofu cubes and continue to simmer for another 5 minutes.
In a small bowl, whisk together the soy sauce, rice vinegar, and cornstarch until well combined. Pour this mixture into the pot, stirring well to incorporate.
Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion. This will create delicate egg ribbons throughout the soup.
Season the soup with sesame oil and sriracha sauce, if using. Taste the soup and adjust the seasoning with salt and pepper as needed.
Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
Serve the Hot And Sour Soup hot, garnished with sliced green onions and fresh cilantro for an extra burst of flavor and color.

Ingredients

Instructions

Nutrition Facts