Homemade Hot and Sour Soup recipe

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Ingredients

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
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
⅓ cup canned bamboo shoots, cut into matchsticks
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

Nutrition Info

122.2 calories
carbohydrate: 10.3 g
cholesterol: 59.4 mg
fat: 5.8 g
fiber: 0.7 g
protein: 8.2 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1900.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

Very easy-to-make hot and sour soup.

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