Chinese Hot and Sour Soup
Chinese Hot and Sour Soup
Hot and Sour Soup. A delicious spicy sour egg flower soup with a variety of mushrooms, carrots, chili peppers, and soft tofu. One of the most popular Chinese dishes that is ready in 20 minutes!
INGREDIENTS
- 4 cups chicken stock low sodium
- ½ cup seafood mushrooms ends removed (or sub with button mushrooms)
- ½ cup soft tofu cut into ¼-inch thick strips (or sub with medium to firm tofu)
- ¼ cup carrot julienned
- 5 shiitake mushrooms sliced
- 1-2 tablespoon red chili sliced (optional)
- 1 green onion finely chopped
- 2 large eggs beaten
- ½ tablespoon regular soy sauce
- 2 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon white granulated sugar
- 3 tablespoon cornstarch or potato starch
- ¼ cup water cold
- 2 tablespoon white vinegar add more if you like it more sour
- salt & white pepper season to taste
- 4 cups chicken stock low sodium
- ½ cup seafood mushrooms ends removed (or sub with button mushrooms)
- ½ cup soft tofu cut into ¼-inch thick strips (or sub with medium to firm tofu)
- ¼ cup carrot julienned
- 5 shiitake mushrooms sliced
- 1-2 tablespoon red chili sliced (optional)
- 1 green onion finely chopped
- 2 large eggs beaten
- ½ tablespoon regular soy sauce
- 2 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon white granulated sugar
- 3 tablespoon cornstarch or potato starch
- ¼ cup water cold
- 2 tablespoon white vinegar add more if you like it more sour
- salt & white pepper season to taste
INSTRUCTIONS
- In a small bowl, combine cornstarch and cold water until well combined. This is your cornstarch slurry. Set aside.
- In a medium size pot pour in chicken stock. Season stock with regular soy sauce, dark soy sauce, sugar, chicken bouillon powder and sesame oil. Mix well.
- Cover and bring to a boil on medium high heat.
- Once it reaches a boil, reduce to low-medium heat. Add in shiitake mushrooms, carrots, seafood mushrooms, red chili pepper and simmer for 1-2 minutes, uncovered.
- Lower in thin strips of soft tofu and gently stir.
- Stir in cornstarch slurry to slightly thicken the soup. Simmer for 30-60 seconds.
- Once thickened, while stirring the soup in a circular motion, pour beaten eggs in a thin stream. Give it another stir to form ribbons.
- Add green onions. Finally season with white vinegar, salt and white pepper to taste. Enjoy!
- In a small bowl, combine cornstarch and cold water until well combined. This is your cornstarch slurry. Set aside.
- In a medium size pot pour in chicken stock. Season stock with regular soy sauce, dark soy sauce, sugar, chicken bouillon powder and sesame oil. Mix well.
- Cover and bring to a boil on medium high heat.
- Once it reaches a boil, reduce to low-medium heat. Add in shiitake mushrooms, carrots, seafood mushrooms, red chili pepper and simmer for 1-2 minutes, uncovered.
- Lower in thin strips of soft tofu and gently stir.
- Stir in cornstarch slurry to slightly thicken the soup. Simmer for 30-60 seconds.
- Once thickened, while stirring the soup in a circular motion, pour beaten eggs in a thin stream. Give it another stir to form ribbons.
- Add green onions. Finally season with white vinegar, salt and white pepper to taste. Enjoy!
NUTRITION
Calories: 266kcal
Carbohydrates: 35g
Protein: 17g
Fat: 6g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.01g
Cholesterol: 89mg
Sodium: 802mg
Potassium: 437mg
Fiber: 3g
Sugar: 8g
Vitamin A: 1547IU
Vitamin C: 12mg
Calcium: 83mg
Iron: 3mg
Join our channel
Comments
Post a Comment