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Hot and Sour Soup
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Hot and Sour Soup
Hot and sour soup is a traditional Chinese soup originating from Sichuan province. It's a savory and slightly spicy soup made with a variety of ingredients, including mushrooms, tofu, and egg, in a flavorful broth. This recipe is a simplified version of the original dish, using easily accessible ingredients and a straightforward cooking method. It's perfect for a quick and delicious meal on a chilly day. The soup is thickened with cornstarch and seasoned with soy sauce, vinegar, and chili peppers. It's a hearty and comforting soup that's sure to warm your belly and satisfy your taste buds.
Time Cook
15
Level
Intermediate
Calories
250
Allergens
soy, gluten
Ingredients
1 cup sliced
Mushrooms
50 Calories
1/2 cup cubed
Tofu
80 Calories
2 beaten
Egg
140 Calories
4 cups liquid
Chicken broth
160 Calories
2 tbsp powdered
Cornstarch
20 Calories
2 tbsp liquid
Soy sauce
10 Calories
1 tbsp liquid
Vinegar
0 Calories
1 sliced
Chili peppers
5 Calories
1 tsp liquid
Sesame oil
40 Calories
1 tsp powdered
Salt
0 Calories
1 tsp powdered
Black pepper
0 Calories
Step-by-Step Instructions
1
In a medium pot, heat 2 tablespoons of sesame oil over medium heat. Add the sliced mushrooms and cook until they're tender and lightly browned, about 3-4 minutes.
2
Add the cubed tofu and cook until it's lightly browned on all sides, about 3-4 minutes. Remove the tofu from the pot and set it aside.
3
In the same pot, add the beaten egg and scramble it until it's cooked through, about 2-3 minutes. Remove the egg from the pot and set it aside with the tofu.
4
In the same pot, combine the chicken broth, cornstarch, soy sauce, vinegar, and chili peppers. Whisk the mixture until it's smooth and bring it to a boil over high heat.
5
Reduce the heat to medium-low and add the cooked mushrooms, tofu, and egg back into the pot. Simmer the soup for 5-7 minutes, or until it's thickened and heated through.
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Where cooking meets life and technology.
© 2025 Cooklaif