Chinese Hot And Sour Soup

9m
Prep Time
20m
Cook Time
29m
Ready In

Recipe: #42359

February 15, 2024



"For my youngest son. He liked something like this. I hope I'm close. Can add chicken broth if you want."

Original is 6 servings
  • Slurry
  • Eggs
  • Add Ins

Nutritional

  • Serving Size: 1 (461 g)
  • Calories 231.4
  • Total Fat - 11.8 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 317.2 mg
  • Sodium - 2030 mg
  • Total Carbohydrate - 15.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 8.4 g
  • Protein - 15.2 g
  • Calcium - 149.4 mg
  • Iron - 2.9 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the chicken broth, soup mix, ginger, soy sauce, rice vinegar, hot sauce, mushrooms in a large pot over medium high heat.

Step 2

Bring to a simmer.

Step 3

Cook for 5 minutes or until mushrooms are tender.

Step 4

In a small bowl, whisk together the corn starch with 1/4 cup cold water.

Step 5

Add the cornstarch mixture to the pot while stirring fast and stir well.

Step 6

Cook for 2 minutes or until soup has just thickened.

Step 7

Stir the soup in a circular motion while slowly pouring in the beaten eggs.

Step 8

Stir in the tofu, sesame oil, salt and pepper to taste and green onions.

Step 9

Cook for 5 minutes until tofu is heated through.

Step 10

Check for seasoning adding more vinegar if you like tarter.

Tips


No special items needed.

0 Reviews

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