Hot and Sour Soup
This easy Hot and Sour Soup is one of the best classic Chinese recipes loaded with healthy ingredients and ready in less than 20 mintues.
Servings: 4
Calories: 196kcal
Ingredients
- 100 g Boneless chicken thigh/breast
- 4-5 cup Chicken/vegetable stock
- 3-4 Shiitake mushroom ( pre-soaked in warm water 30 mins )
- 50 g Firm tofu
- 50 g Bamboo shoots ( fresh or tin)
- ½ cup Shredded carrot
- 30 g Needle mushroom (enoki mushroom) ( or you can use any fresh mushroom )
- ½ tsp Ginger finely chopped
- ½ tsp Garlic finely chopped
- 1 Egg
- 2 Spring onions (cut thin slices)
Seasonings
- 3 tbsp Light soy sauce
- ¼ tsp Dark soy sauce
- 2-3 tbsp Chinese black vinegar ( or regular white vinegar ) ( adjust sour level according to your taste )
- ½ tsp White pepper
- 1 tsp Sugar
- 1 tsp Sesame oil
- ¼ tsp Black pepper (optional)
- Salt to taste
- 2 tbsp Corn starch(flour)
- ¼ cup Water
Instructions
- Beat one egg in a bowl and set aside. Mix the corn starch and water in a small bowl set aside.
- In a large pot, pour the chicken stock in, bring it to boil with medium heat, add the chop garlic, ginger and chicken simmer for 2 minutes. Then follow with the shiitake mushroom, tofu and bamboo shoots slices. Simmer for another 2-3 minutes.
- Then add the needle mushroom and shredded carrots.
- Add all the seasoning ingredients, light soy, dark soy, vinegar, white pepper, black pepper, sugar and salt. Then follow with the corn starch water mixture and sesame oil.
- When the soup is start to get thicken, pour the egg slowly and stir gently into one direction.
- Make a taste test and adjust salt and pepper according to your taste.
- Turn off the heat and sprinkle the chopped spring onions.
- Transfer to serving bowl, serve immediately while hot. Garnish with extra spring onions. Enjoy!
Notes
- It's very important to pour the egg slowly and stir gently in one direction in a circular motion when pouring to achieve the silky egg ribbons.
- If you use any dried vegetables like dried shiitake mushroom, wood ear mushroom, or dried lily buds, you can keep the rest of the packet for later use. Store them in an airtight container or bags to preserve the flavour.
- The soup texture might change if you leave it longer. This soup tastes best when freshly cooked.
- If the soup gets thickened, add some water, and if the soup gets watery, add a splash of cornstarch slurry, then simmer to your desired consistency.
Nutrition
Calories: 196kcal | Carbohydrates: 18g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1303mg | Potassium: 528mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2809IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg
