Description
This classic Hot and Sour Soup is a flavorful balance of spicy, sour, and savory, made with wholesome ingredients. Ready in just 20 minutes, it’s the perfect dish to warm you up and satisfy your cravings for authentic Chinese flavors.
Ingredients
- Main Ingredients:
- 100 g Boneless chicken thigh/breast
- 4–5 cups Chicken/vegetable stock
- 3–4 Shiitake mushrooms (pre-soaked in warm water for 30 minutes)
- 50 g Firm tofu
- 50 g Bamboo shoots (fresh or canned)
- 1/2 cup Shredded carrot
- 30 g Needle mushrooms (enoki mushrooms) or any fresh mushrooms
- 1/2 tsp Ginger, finely chopped
- 1/2 tsp Garlic, finely chopped
- 1 Egg
- 2 Spring onions, thinly sliced
- Seasonings:
- 3 tbsp Light soy sauce
- 1/4 tsp Dark soy sauce
- 2–3 tbsp Chinese black vinegar (or regular white vinegar, adjust to taste)
- 1/2 tsp White pepper
- 1 tsp Sugar
- 1 tsp Sesame oil
- 1/4 tsp Black pepper (optional)
- Salt to taste
- 2 tbsp Cornstarch
- 1/4 cup Water
Instructions
- Prepare Egg and Cornstarch Mixture: Beat the egg in a bowl and set aside. In a separate small bowl, mix the cornstarch and water, then set aside.
- Simmer Soup: In a large pot, pour the chicken stock and bring it to a boil over medium heat. Add the garlic, ginger, and chicken to the pot. Simmer for 2 minutes.
- Add Vegetables: Add the shiitake mushrooms, tofu, and bamboo shoots. Simmer for another 2-3 minutes.
- Stir in Mushrooms and Carrots: Add the needle mushrooms and shredded carrots to the pot.
- Add Seasonings: Stir in the seasoning ingredients: light soy sauce, dark soy sauce, vinegar, white pepper, black pepper, sugar, and salt.
- Thicken Soup: Add the cornstarch-water mixture and sesame oil, stirring to combine. When the soup starts to thicken, slowly pour in the beaten egg, stirring gently in one direction.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper if needed.
- Finish and Serve: Turn off the heat and sprinkle the chopped spring onions on top. Transfer to serving bowls and serve immediately while hot. Garnish with extra spring onions.
Notes
- Meatless: Omit the chicken and use vegetable stock for a vegetarian version.
- Extra Spicy: Add more white pepper or even chili paste for an extra kick.
- Vegan: Use tofu only and replace the egg with a vegan alternative like a chickpea flour mixture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 4g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg
