Description
A delicious and spicy soup that combines the flavors of hot and sour, perfect for warming up on a chilly day.
Ingredients
Scale
- 8 cups chicken or vegetable broth
- 1 cup firm tofu, cubed
- 1 cup shiitake mushrooms, sliced
- 1 cup bamboo shoots, sliced
- 1/2 cup carrots, julienned
- 1/4 cup green onions, chopped
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon ground white pepper
- 2 large eggs, beaten
Instructions
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add the cubed tofu, sliced shiitake mushrooms, bamboo shoots, and julienned carrots to the pot. Simmer for about 5-7 minutes until the vegetables are tender.
- In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this mixture to the pot while stirring to thicken the soup.
- Stir in the soy sauce, rice vinegar, sesame oil, chili paste, and ground white pepper. Let the soup simmer for another 2-3 minutes.
- Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
- Remove the pot from heat and stir in the chopped green onions.
- Serve hot, garnished with additional green onions if desired.
Notes
- For a vegetarian version, use vegetable broth and omit the eggs.
- Add extra protein by including shredded chicken or shrimp for a heartier soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg