Description
Experience the perfect blend of spicy and tangy flavors in this comforting hot and sour soup. Quick to prepare, it’s an ideal dish for cozy evenings or flavorful adventures.
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1 cup firm tofu, cubed
- 1 cup mushrooms, sliced (shiitake or button)
- 1/4 cup rice vinegar
- 1 teaspoon white pepper (adjust to taste)
- 2 green onions, sliced
- 2 eggs, beaten
- 1 tablespoon cornstarch
Instructions
- 1. Bring chicken broth to a gentle boil over medium heat.
- 2. Stir in mushrooms and tofu; cook until mushrooms soften (about 5 minutes).
- 3. Add soy sauce, rice vinegar, and white pepper; adjust to taste.
- 4. Mix cornstarch with a small amount of cold water to create a slurry; stir into the pot until thickened.
- 5. Reduce heat and slowly pour in beaten eggs while stirring gently.
- 6. Serve hot, garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 2g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: - Customize the recipe by adding shrimp or chicken for extra protein. - Adjust spice levels with chili paste or omit ingredients based on dietary preferences. - Store leftovers in airtight containers for up to three days; reheat gently on the stove.