Hot and Sour Soup Recipe
Hot and Sour Soup that's so quick and easy you'll never order out again!
Servings: 4
Calories: 200kcal
Ingredients
- 6 cups vegetable stock (or chicken stock)
- 1 ounce shiitake mushrooms, thinly sliced
- 4 ounces Cremini mushrooms or button, thinly sliced
- 8 ounces bamboo shoots, drained and thinly sliced (1 can)
- 8 ounces firm tofu, drained and sliced into 1/4-inch strips
- 1 clove garlic, grated
- 1 1/2 teaspoon ginger, grated
- 1/4 cup rice vinegar
- 1 tablespoon sriracha
- 5 tablespoons soy sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 large eggs, lightly beaten
- 2 teaspoons toasted sesame seed oil
- 1 teaspoon white pepper (or black pepper)
- 4 green onions, diced (green tops only)
Instructions
- Bring the stock, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegar, sriracha and soy sauce to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes.
- Mix in the cornstarch and water mixture and simmer until the soup thickens a little, about 2 minutes.
- Slowly pour in the beaten eggs in a thin stream while stirring the soup constantly.
- Mix in the sesame oil, white pepper, and green onions, remove from heat and enjoy!
Notes
My husband and I enjoy this soup much better with chicken stock.
Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 2805mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1024IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg