HOT & SOUR SOUP

This asian inspired soup is the perfect combo of sour and spicy!

Hot and sour soup is super easy to make! It literally comes together in 15 minutes. Perfect when on a time crunch, and on a cold winter's day. Made with shiitake mushrooms, bamboo shoots, water chestnuts for crunch, fresh ginger, tofu and eggs all in a savory seasoned broth with vinegar and soy sauce.

OPTIONAL: This soup is also delicious with pork, and ramen noodles!

Recipe

HOT AND SOUR SOUP

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Author: Hello Ani

This asian inspired soup is the perfect combo of sour and spicy! Perfect for a cold winter's day!

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US Customary - Metric

Ingredients

• 64 oz chicken stock
• ⅓ cup rice vinegar
• ⅓ cup soy sauce - reduced sodium
• 2 teaspoon ginger - fresh grated
• 2 teaspoon chili garlic sauce
• 1 teaspoon toasted sesame chili oil
• 1 teaspoon salt - or more to taste
• ⅛ teaspoon pepper - easy on the pepper
• 12 oz firm tofu , cut into small cubes
• 1 oz shiitake mushrooms , dried in a Package, or 6 fresh shiitake mushrooms
• 8 oz water chestnuts
• 8 oz bamboo shoots (optional)
• ¼ cup cornstarch
• 2 eggs , whisked
• 8 green spring onions (scallions), thinly sliced
• ramen noodles (optional)

Instructions

• 1. Slice shiitake mushrooms very thin, discard stems if using fresh mushrooms.

  2. Drain tofu, and cut into small cubes (about ¼ to ½ inch)

  3. Add chicken stock to a 3 quart stock pot, reserve ¼ cup for later use.

  4. Add rice vinegar, soy sauce, ginger, chili garlic sauce, and sesame oil to the stock. Stir to combine. Simmer on medium-high heat.

  5. Add mushrooms, tofu, water chestnuts, and bamboo shoots to the soup stock. Season with salt and pepper.

  6. While the soup is simmering, whisk together the ¼ cup of stock (that you had reserved before) and cornstarch in a small bowl until smooth. Once the soup has reached a simmer, stir in cornstarch mixture. Keep stirring until soup has thickened, about a minute.

  7. In a small cup, whisk eggs together. Then drizzle the eggs in a slow stream, while stirring the soup to create egg ribbons.

  8. Thinly chop green onions, and add to the soup right before serving. Reserve a few for garnish.

  8. Serve hot, garnished with extra toasted sesame chili oil, and green onions. Enjoy!

Nutrition

Calories: 256kcal | Carbohydrates: 24g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 1961mg | Potassium: 550mg | Fiber: 3g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg

COURSE: Soup

CUISINE: Chinese

KEYWORD: Chinese Egg drop soup, Hot and Sour Soup, Ramen, Spicey Ramen

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