Hot and Sour Soup (Video)

Name: Hot and Sour Soup (Video)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 8 cups chicken stock; 3 tbsp distilled white vinegar; 1 tsp white pepper; kosher salt ((to taste)); 1/2 tsp sugar; 3 tbsp light soy sauce (low sodium); 2 tsp dark soy sauce; 1/2 tsp msg; 1 tsp sesame oil; 12 oz assorted mushrooms (I used sliced wood ears mushrooms, shiitake mushrooms, and king oyster mushrooms); 2 green onions (chopped); 3 dried red chilis (or 1 tsp of red pepper flakes); 6 oz firm tofu (cut into 1" pieces); 4 oz bamboo shoots (sliced); 1/2 tbsp neutral oil; 3 eggs; 1/4 cup cornstarch; 1/2 cup water

7 steps

Prep:10minCook:10min

Better than takeout Hot and Sour Soup! This rich and flavorful soup is packed with wood ear mushrooms, tofu, and silky egg with a bit of spice and tang to make for an incredible comfort meal!

Updated at: Tue, 26 Nov 2024 06:17:01 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories242.2 kcal (12%)

Total Fat9.5 g (14%)

Carbs22.7 g (9%)

Sugars7.2 g (8%)

Protein17.1 g (34%)

Sodium1135.2 mg (57%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8 cupschicken stock

3 Tbspdistilled white vinegar

1 tspwhite pepper

kosher salt

to taste

½ tspsugar

3 Tbsplight soy sauce

low sodium

2 tspdark soy sauce

½ tspmsg

1 tspsesame oil

12 ozassorted mushrooms

I used sliced wood ears mushrooms, shiitake mushrooms, and king oyster mushrooms

6 ozfirm tofu

4 ozbamboo shoots

sliced

½ Tbspneutral oil

3eggs

¼ cupcornstarch

½ cupwater

Instructions

Step 1

Slice vegetables and tofu and set aside. Mix together cornstarch slurry and beat eggs in two separate bowls.

Step 2

Heat wok or heavy bottomed pot on high and add 1/2 tbsp of oil. Add chilis and saute for 1 minute and remove once the chilis have infused in the oil.

Step 3

In the pot, pour in 8 cups of chicken stock and season with white pepper, sugar, msg, light soy sauce and dark soy sauce, and sesame oil. Mix and season with salt to taste.

Step 4

Add sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil.

Step 5

Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to your preference.

Step 6

Turn heat to low, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons throughout the soup

Step 7

Add 3 tbsp of white vinegar and additional sesame oil to taste. Mix together, garnish with green onions and serve.

View on CJ Eats Recipes

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