Description
Very easy-to-make hot and sour soup.
Ingredients
- 4 cups chicken broth
- ½ cup mushrooms, diced
- ¼ cup shredded cooked chicken (Optional)
- 3 tablespoons soy sauce
- 1 tablespoon chile-garlic paste (sambal oelek)
- 2 cloves garlic, minced
- 3 ounces firm tofu, drained, cut into 1/4-inch cubes (Optional)
- ⅓ cup canned bamboo shoots, cut into matchsticks (Optional)
- ¼ cup white vinegar
- ¼ teaspoon ground white pepper, or to taste
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- 1 egg
- 2 green onions, diced
- 1 teaspoon toasted sesame oil
Instructions
- 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.
- Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens
- about 5 minutes more.
- Beat egg in a cup and slowly pour
- in a fine stream
- into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4