hot and sour soup recipe
Hot and sour soup is a comforting and flavorful dish, known for its perfect balance of spicy, tangy, and savory notes. Packed with nutritious ingredients like mushrooms, bamboo shoots, and lean protein, it's a warm and satisfying meal perfect for any day.
Equipment
- Large Pot
- Small Bowl
Ingredients
- 300 grams Chicken Chicken breast or thighs
- 150 grams Shiitake Mushrooms Sliced
- 100 grams Wood Ear Mushrooms Optional
- 100 grams Bamboo Shoots
- 4 cups Vegetable Broth Or chicken broth for added flavor
- 2 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1-2 tbsp Chili Paste Adjust to spice preference
- 1 tbsp Cornstarch
- 1 inch Ginger Grated
- 2 cloves Garlic Minced
- 1 tbsp Sesame Oil
- 1 each Egg Beaten
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
- Pour in the vegetable broth, soy sauce, and rice vinegar. Bring to a simmer over medium heat.
- Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Let the soup simmer for 10-15 minutes.
- Mix the cornstarch with a little water to create a slurry. Stir it into the soup and simmer for a few minutes to thicken.
- If using chicken, add it to the pot and cook until fully cooked through, about 5-7 minutes. If using tofu, simply add and heat through.
- Add chili paste to taste, stirring well. Adjust the seasoning with more soy sauce or vinegar, as needed.
- Slowly pour the beaten egg into the soup while gently stirring to create silky egg ribbons.
- Serve the soup hot, garnished with chopped scallions and a drizzle of chili oil if desired.
Notes
This recipe is highly customizable. You can adjust the protein, spice level, and tanginess to suit your preferences. Add more chili for heat or more vinegar for extra tang!