Chinese Hot and Sour Soup
fromtasteofcook.comtasteofcook.com/recipes/chinese-hot-sour-soup
A comforting bowl of tangy and spicy Chinese soup with silky egg ribbons, tofu, and mushrooms in a flavorful broth.
Ingredients
Instructions
In a large pot over medium heat, bring the chicken broth to a gentle boil. Stir in the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Adjust seasoning as needed to achieve your desired level of heat and tanginess.
Add the mushrooms, bamboo shoots, carrot, and tofu to the pot. Simmer for 5–7 minutes, allowing the vegetables to soften slightly.
Stir in the cornstarch slurry, mixing continuously to avoid lumps. Simmer for another 2–3 minutes, until the soup thickens to your desired consistency.
Reduce the heat to low and slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring with a fork or chopsticks to create silky egg ribbons.
Ladle the hot soup into bowls. Garnish with green onions and fresh cilantro, and drizzle with additional chili oil or soy sauce if desired.
Nutrition
- Calories
- 210 calories
