Chinese Hot And Sour Soup
Created by dienia b on February 15, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 20m
- Recipe #42359
Ingredients
- 6 cups vegetable broth
- 1 ounce hot and sour soup mix (1 envelope)
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1/4 cup rice vinegar
- 1/2 teaspoon hot sauce
- 1/2 cup shiitake mushroom caps, thinly sliced
- 8 ounces mushrooms, sliced
- Slurry
- 1/4 cup water
- 1/4 cup corn starch
- Eggs
- 2 eggs, beaten
- 1/16 teaspoon white pepper
- Add Ins
- 4 ounces extra firm tofu drained, cut into 1/2 inch pieces
- 1 tablespoon sesame oil
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon white pepper, to taste
- 2 green onions, minced
How to Make
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Step 1: Place the chicken broth, soup mix, ginger, soy sauce, rice vinegar, hot sauce, mushrooms in a large pot over medium high heat.
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Step 2: Bring to a simmer.
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Step 3: Cook for 5 minutes or until mushrooms are tender.
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Step 4: In a small bowl, whisk together the corn starch with 1/4 cup cold water.
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Step 5: Add the cornstarch mixture to the pot while stirring fast and stir well.
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Step 6: Cook for 2 minutes or until soup has just thickened.
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Step 7: Stir the soup in a circular motion while slowly pouring in the beaten eggs.
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Step 8: Stir in the tofu, sesame oil, salt and pepper to taste and green onions.
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Step 9: Cook for 5 minutes until tofu is heated through.
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Step 10: Check for seasoning adding more vinegar if you like tarter.
Nutritional Facts
- 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