Description
Warm up with this comforting hot and sour soup, featuring a delightful balance of spicy and tangy flavors. Perfect for any occasion, it’s quick, easy, and utterly satisfying.
Ingredients
Scale
- 6 cups vegetable broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon white pepper
- 8 ounces sliced mushrooms (shiitake or button)
- 1 cup tofu (cubed) or chicken (shredded)
- 2 eggs (whisked)
- 1 tablespoon cornstarch
- 3 tablespoons rice vinegar
- Spring onions (for garnish)
- Cilantro (optional)
Instructions
- In a large pot over medium heat, combine vegetable broth, soy sauce, and white pepper. Stir to blend.
- Add sliced mushrooms and cook for about 5 minutes until softened.
- Gently fold in cubed tofu or shredded chicken. Simmer for an additional 5 minutes.
- Slowly pour whisked eggs into the pot while stirring to create ribbons.
- Mix cornstarch with cold water, then gradually add to the pot while stirring until thickened (about 1-2 minutes).
- Remove from heat and stir in rice vinegar. Garnish with spring onions and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 150
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg