Description
A quick and comforting hot and sour soup ready in just 15 minutes, balancing tangy, spicy, and savory flavors with simple ingredients.
Ingredients
Scale
- 4 cups (1 liter) chicken or vegetable broth (low-sodium preferred)
- 7 oz (200g) firm tofu, diced
- ½ cup (50g) shiitake mushrooms, sliced
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (dark soy sauce preferred)
- 1 teaspoon white pepper
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 1 tablespoon chili oil (optional)
- 2 stalks green onions, sliced
Instructions
- Pour 4 cups (1 liter) of chicken or vegetable broth into a medium pot and bring to a gentle boil over medium heat. Add minced garlic and ginger. Simmer for about 2 minutes until fragrant.
- Add sliced shiitake mushrooms and diced firm tofu to the pot. Cook for 3 minutes until mushrooms soften and tofu absorbs some broth flavor.
- Stir in rice vinegar, soy sauce, and white pepper. Taste and adjust vinegar or soy sauce as desired.
- Mix cornstarch with cold water until smooth. Slowly pour the slurry into the soup while stirring constantly to thicken the broth.
- Slowly drizzle beaten eggs into the simmering soup in a thin stream while gently swirling with a fork or chopsticks to create silky egg ribbons.
- Turn off heat and stir in chili oil if using. Sprinkle sliced green onions on top. Serve immediately.
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Hot Sour Soup