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–+ servings

Hot and Sour Soup

Classic Chinese take out, but at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Lunch, Soup
Cuisine: Asian, Chinese
Calories: 158
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups Broth Chicken or Veggie
  • 6 oz Cremini Mushrooms Cleaned, thin sliced
  • 6 tbsp Rice Vinegar
  • 6 tbsp Soy Sauce Low Sodium
  • 2 tsp Grated Ginger
  • 1 tsp Sambal Oelek
  • 6 tbsp Cornstarch
  • 1 ea Egg Jumbo Whisked
  • 6 oz Tofu Firm, pressed, cubed to 1/2"
  • 4 ea Scallions Washed, sliced thin
  • 2 tsp Toasted Sesame Oil
  • Salt / Pepper to taste

Method
 

  1. Whisk 1/4 cup broth, with corn starch, set aside
  2. In a lare pot over medium-high heat, add broth, mushrooms, ginger, sambol, vinegar, and soy
  3. Whence soup begins to simmer, rewhisk cornstatch and whisk into soup, simmeerfor 1-2 minutes until slighly thickened
  4. Stir soup with a clockwise motion and drizzle in eggs in a thin drizzle.
  5. Add teh tofu, sesame oil, and scallions
  6. Taste, season, balance flavor. Add Sambal for spice, vinegar for sour
  7. Serve hot

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 2927mgPotassium: 187mgFiber: 2gSugar: 5gVitamin A: 751IUCalcium: 59mgIron: 1mg

Notes

A quick and dirty hot and sour soup can go vegetarian using veggie broth, or one can use chicken stock and possibly add shredded roast chicken.
If you like the egg ribbons, feel free to use 2 eggs rather than one.  
This, like many of my recipes, is a general guideline, do experiment.
Like including washed thin-sliced Thai peppers with the base soup.

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