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Hot and Sour Soup

A comforting and flavorful soup that combines tangy and spicy elements with fresh vegetables and tofu.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Asian, Chinese
Calories: 200
Ingredients Method Notes

Ingredients
  

Broth and Base Ingredients
  • 4 cups chicken or vegetable broth
  • 1 cup sliced mushrooms Use fresh mushrooms for best flavor.
  • 1 cup tofu, cubed Firm tofu works best.
  • 1/2 cup sliced bamboo shoots
Seasoning and Thickening Ingredients
  • 1/4 cup soy sauce For a gluten-free option, use tamari.
  • 1/4 cup rice vinegar
  • 2 tablespoons cornstarch mixed with 2 tablespoons water To thicken the soup.
  • 1 teaspoon sesame oil Adds a nutty flavor.
  • 1 teaspoon white pepper Adjust based on heat preference.
Garnish
  • 1/4 cup chopped green onions For garnish.
  • 1 each egg, beaten To add richness to the soup.
  • to taste chili paste Optional, for extra heat.

Method
 

Preparation
  1. In a pot, bring the broth to a boil.
  2. Add the mushrooms, tofu, and bamboo shoots. Cook for about 5 minutes.
  3. Stir in soy sauce, rice vinegar, sesame oil, and white pepper.
  4. Mix cornstarch with water, then add to the soup to thicken it.
Final Touches
  1. Slowly drizzle in the beaten egg while stirring the soup.
  2. Garnish with chopped green onions and add chili paste if desired.
  3. Serve hot.

Notes

For a vegetarian option, use vegetable broth. You can customize the soup with other vegetables or proteins. Leftovers can be stored in an airtight container for up to 3 days.