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.
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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!