Chinese Hot And Sour Soup
Recipe: #42359
February 15, 2024
Categories: Mushrooms, Chinese Copycat or Clone Recipes, Vegetarian, more
"For my youngest son. He liked something like this. I hope I'm close. Can add chicken broth if you want."
Ingredients
-
-
-
-
-
-
-
-
- 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.