Description
Steaming bowls of hot and sour soup invite comfort with bold Chinese flavors that dance between tangy and spicy. Savory ingredients meld perfectly, creating a warming experience you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 6 cups (1.4 liters) chicken broth
- 8 pieces shiitake mushrooms, sliced thinly
- 1/2 package (125 grams) firm tofu, thinly sliced
- 1 cup (150 grams) carrot, julienned
- 1/2 cup (120 milliliters) bamboo shoots
Seasonings and Flavor Enhancers:
- 1/4 cup (60 milliliters) soy sauce
- 1/4 cup (60 milliliters) white vinegar
- 1 tablespoon (15 milliliters) sriracha hot sauce
- 1 tablespoon (15 milliliters) sesame oil
- 1 teaspoon white pepper
- 1 teaspoon sugar
- Salt to taste
Thickening and Garnish:
- 2 tablespoons (30 grams) cornstarch
- 1/4 cup (60 milliliters) water
- 2 eggs, beaten
- 2 green onions, sliced
Instructions
- Carefully slice tofu, carrots, and mushrooms into uniform, thin pieces to ensure even cooking and aesthetically pleasing presentation.
- Heat chicken broth in a large pot to a rolling boil over medium-high heat, maintaining a temperature around 212°F.
- Gently introduce mushrooms, carrots, tofu, and bamboo shoots into the bubbling broth, allowing them to simmer for approximately 5 minutes until vegetables are tender yet crisp.
- Create a cornstarch slurry by whisking cornstarch with water until smooth and free of lumps, which will help thicken the soup’s consistency.
- Infuse the broth with complex flavor profiles by incorporating soy sauce, sugar, sriracha, white pepper, white vinegar, and sesame oil, stirring thoroughly to distribute seasonings evenly.
- Gradually pour the cornstarch mixture into the simmering soup, continuously stirring to prevent clumping and achieve a silky, slightly thickened texture.
- Enhance the soup’s texture by delicately streaming beaten eggs into the liquid, creating elegant, feathery egg ribbons through gentle, circular stirring motions.
- Perform a final seasoning adjustment, adding salt to balance flavors and ensure a harmonious taste profile.
- Ladle the piping hot soup into serving bowls and garnish with freshly sliced green onions for a vibrant, aromatic finishing touch.
Notes
- Slice ingredients uniformly to ensure even cooking and consistent texture throughout the soup.
- Control heat carefully when adding cornstarch slurry to prevent lumps and maintain smooth consistency.
- Drizzle eggs slowly and stir gently to create delicate, silky egg ribbons without scrambling.
- Customize spice levels by adjusting sriracha and white pepper for personal heat preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 6
- Calories: 68 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 3.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg