Homemade Hot and Sour Soup
Description
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.
Ingredients
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4 cups chicken broth
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1/2 cup mushrooms, diced
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1/4 cup shredded cooked chicken
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3 tablespoons soy sauce
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1 tablespoon chile-garlic paste (sambal oelek)
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2 cloves garlic, minced
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3 ounces firm tofu, drained, cut into 1/4-inch cubes
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1/3 cup canned bamboo shoots, cut into matchsticks
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1/4 cup white vinegar
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1/4 teaspoon ground white pepper, or to taste
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2 tablespoons cold water
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2 tablespoons cornstarch
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1 egg
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2 green onions, diced
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1 teaspoon toasted sesame oil
Directions
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.
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.
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.