Hot and Sour Soup
🕒 Cook Time: 45 minutes
🕒 Prep Time: 1 hour
🕒 Total Time: 1 hour 45 minutes
🥣 Description: With this soup, you’ll think you’re in a good Chinese Restaurant. This is a GREAT TASTING RECIPE!!! If you’re having more than 2 people, adjust the amounts on all ingredients.
🍲 Recipe Category: Clear Soup
🔍 Keywords: Chinese, Asian, Weeknight, < 4 Hours
📋 Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Chicken broth |
| 1 | Tofu |
| 1 | Scallion |
| 2 | Cornstarch |
| 1 | Gingerroot |
| 1 1/2 | Bamboo shoot |
| 1/4 | Water |
| 1/4 | Eggs |
| 1 1/2 | Garlic powder |
| 2 | Rice vinegar |
| 1/4 | White vinegar |
| 4 | Cayenne pepper |
| 4 | Soy sauce |
| 1/16 | Dried woodear mushrooms (optional) |
🌟 Aggregated Rating: 5
📝 Review Count: 1
🥤 Nutritional Information (per serving):
- Calories: 502.6
- Fat Content: 24.4g
- Saturated Fat Content: 5.4g
- Cholesterol Content: 219.4mg
- Sodium Content: 2486.6mg
- Carbohydrate Content: 33.1g
- Fiber Content: 4.3g
- Sugar Content: 4.3g
- Protein Content: 40.5g
🍽️ Instructions:
-
In a large bowl, soak the dried woodear mushrooms in hot water for at least 1 hour or until soft.
-
In a 2-quart saucepot over medium-high heat, combine the chicken broth, pork, bamboo shoots, softened mushrooms, gingerroot, tofu, and scallions.
-
In a small cup, blend the cornstarch smoothly with water.
-
Gradually stir the cornstarch mixture into the broth mixture.
-
Heat the mixture to boiling, stirring constantly until it thickens slightly.
-
Remove the pot from the heat.
-
Slowly pour the beaten eggs into the soup while stirring gently in one direction.
-
Stir in the remaining ingredients before serving.
This hot and sour soup recipe is a perfect balance of flavors, with the tanginess from the vinegar, the heat from the cayenne pepper, and the savory richness from the broth and other ingredients. It’s a comforting dish that will warm you up on a chilly evening or provide a flavorful start to any meal. Enjoy this taste of Chinese cuisine right in your own home!
