Description
Enjoy this quick and delicious Easy 20-min. Hot and Sour Soup that’s packed with flavor! Try it today for a delightful meal experience.
Ingredients
Scale
- 4 cups chicken stock (low sodium)
- 1/2 cup button mushrooms
- 1/2 cup soft tofu
- 1/4 cup carrot (julienned)
- 5 shiitake mushrooms (sliced)
- 1–2 tbsp red chili (sliced, optional)
- 2 large eggs (beaten)
- 2 tbsp cornstarch (or potato starch)
- 1/2 tbsp regular soy sauce
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp chicken bouillon powder
- 1/4 tsp white granulated sugar
- 1/4 cup water (cold)
- 2 tbsp white vinegar (add more if you like it more sour)
- salt & white pepper (season to taste)
Instructions
- Prepare the cornstarch slurry by mixing with cold water in a small bowl.
- In a medium pot, combine chicken stock, soy sauces, sugar, chicken bouillon powder, and sesame oil. Bring to a boil.
- Lower the heat and add shiitake mushrooms, carrots, button mushrooms, and chili pepper. Simmer uncovered for about 1–2 minutes.
- Gently add strips of tofu and stir carefully.
- Incorporate the cornstarch slurry and simmer until thickened (30–60 seconds).
- Slowly pour in beaten eggs while stirring to form ribbons.
- Add green onions, vinegar, salt, and white pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 186mg