Hot and Sour Soup
Prepare a flavorful hot and sour soup with chicken, tofu, and mushrooms, simmered in a broth with vinegar and soy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced thinly) | 500 | Grams |
| Tofu (firm, cut into cubes) | 300 | Grams |
| Shiitake Mushrooms (sliced) | 200 | Grams |
| Bamboo Shoots (sliced) | 150 | Grams |
| Chicken Broth (low sodium) | 1 | Liter |
| Soy Sauce | 4 | Tbsp |
| Rice Vinegar | 3 | Tbsp |
| Cornstarch (mixed with 3 tbsp water) | 3 | Tbsp |
| Egg (beaten) | 1 | Count |
| White Pepper (ground) | 1 | Tsp |
| Sesame Oil | 1 | Tbsp |
| Green Onions (chopped) | 3 | Stalk |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
Instructions
- In a large pot, bring the chicken broth to a boil over medium heat.
- Add the sliced chicken breast to the boiling broth and cook until the chicken is just cooked through.
- Add the sliced shiitake mushrooms, bamboo shoots, and tofu cubes to the pot.
- Stir in the soy sauce, rice vinegar, grated ginger, and minced garlic.
- Mix the cornstarch with water to create a slurry, then slowly add it to the soup while stirring to thicken.
- Slowly pour the beaten egg into the soup while stirring gently to create egg ribbons.
- Season the soup with white pepper and sesame oil, then adjust the seasoning to taste.
- Garnish with chopped green onions before serving.
Kitchen equipment
Large PotWhisk