Description
Experience the delightful fusion of flavors in this Easy 20-min. Hot and Sour Soup, a perfect addition to your meal repertoire. This quick and satisfying dish harmoniously balances spicy and sour notes, making it an ideal choice for busy weeknights or cozy gatherings with friends. Rich chicken stock provides a hearty base, while fresh vegetables like mushrooms and carrots add depth. With the smooth texture of tofu and the aromatic zing from vinegar, every spoonful warms your heart and tantalizes your taste buds. Plus, it’s easily customizable to suit your preferences!
Ingredients
Scale
- 4 cups low sodium chicken stock
- 1/2 cup seafood mushrooms (or button mushrooms)
- 1/2 cup soft tofu (cut into strips)
- 1/4 cup carrot (julienned)
- 5 shiitake mushrooms (sliced)
- 2 tbsp cornstarch (or potato starch)
- 2 large eggs (beaten)
- White vinegar (to taste)
- Red chili peppers (optional)
Instructions
- In a small bowl, mix cornstarch with cold water to create a slurry.
- In a medium pot, heat chicken stock and stir in soy sauces, sugar, bouillon powder, and sesame oil.
- Bring to a boil, then reduce heat. Add shiitake mushrooms, carrots, seafood mushrooms, and red chili peppers.
- Gently stir in strips of soft tofu.
- Add the cornstarch slurry while stirring until thickened.
- Slowly pour in beaten eggs while stirring to create ribbons.
- Finish with chopped green onions and white vinegar; season to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg