Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian, 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 ear, shiitake, and king oyster mushrooms); 2 green onions (chopped); 3 dried red chilis (or 1 tsp of red chili 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:30minCook:20min

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

Updated at: Sat, 11 Nov 2023 01:06:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories363.3 kcal (18%)

Total Fat14.2 g (20%)

Carbs34.1 g (13%)

Sugars10.8 g (12%)

Protein25.7 g (51%)

Sodium1702.8 mg (85%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 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 ear, shiitake, 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.

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