This homemade hot and sour soup recipe features a tasty vinegary, spicy broth to which mushrooms, egg, and any shredded meat and veggies can be added.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
122 Calories
Recipe Instructions
Step 1
Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
Step 2
Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
Step 3
Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
Ingredients
1 egg
2 tablespoons cornstarch
2 tablespoons cold water
2 cloves garlic, minced
4 cups chicken broth
3 tablespoons soy sauce
2 green onions, diced
1 teaspoon toasted sesame oil
1 tablespoon chile-garlic paste (sambal oelek)
0.25 cup white vinegar
0.25 teaspoon ground white pepper, or to taste
0.5 cup mushrooms, diced
0.25 cup shredded cooked chicken
3 ounces firm tofu, drained, cut into 1/4-inch cubes
0.33333334326744 cup canned bamboo shoots, cut into matchsticks
