Hot and Sour Soup
Hot and Sour Soup - BEST and EASIEST Chinese hot and sour soup recipe ever! Simple ingredients, takes 15 mins and a zillion times better than takeout!
Servings: 4 people
Calories: 114kcal
Ingredients
- 2 tablespoons corn starch
- 3 tablespoons water
- 1 can chicken broth (preferred) or vegetable broth
- 1 1/2 cups water
- 8 oz (230g) soft tofu, cut into strips
- 6 oz (230g) white button mushroom, stems trimmed and caps quartered
- 3 tablespoons soy sauce
- 2 1/2 tablespoons Chinese vinegar apple cider vinegar or rice wine vinegar
- 1 teaspoon dark soy sauce for coloring purpose
- 3 dashes ground white pepper or black pepper
- 1 egg beaten
- 1 teaspoon chili oil optional
- 1 tablespoon chopped scallion optional
Instructions
- Add the corn starch and water together, stir to combine well. Set aside.
- Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to boil. Add the tofu and white button mushrooms, cook for 2 minutes.
- Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. Add in the cornstarch mixture, stir continuously to thicken the soup. Turn off the heat.
- Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that look very pretty. Add the chili oil and chopped scallions, if using.
- Dish out and serve immediately.
Video
Notes
If you want to add some heat to the soup, you may add some chili oil or a few pinches of dried red chili flakes.
Nutrition
Serving: 4people | Calories: 114kcal | Carbohydrates: 8g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 1138mg | Fiber: 1g | Sugar: 1g