Chinese Hot and Sour Soup
This flavorful Chinese soup, featuring peppery spices and tangy vinegar, is the perfect accompaniment to any Asian meal. Try adding meat or tofu for an even heartier dish.
Servings: 4 -6 servings
Calories: 117kcal
Ingredients
- 3 1/2 cups chicken broth
- 3 ounces Shiitake mushrooms thinly sliced
- 3/4 cup matchstick carrots
- 2-3 ounces canned bamboo shoots cut into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon black Chinese vinegar
- 2 teaspoons rice vinegar
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 1 tablespoon water
- Salt to taste
- 1 large egg lightly beaten
- 2 green onions thinly sliced
- 2-4 teaspoons chili oil to taste
Instructions
- In a large pot or Dutch oven, bring chicken broth to a boil. Add the mushrooms, carrots, and bamboo shoots. Continue boiling for about 5 minutes.
- In a small bowl, stir together the soy sauce, black vinegar, rice vinegar, pepper, cornstarch and water. Reduce broth to a simmer and whisk the vinegar mixture into the soup. Simmer for a few minutes more, until soup thickens slightly. Season with salt, to taste.
- Turn off heat and swirl the beaten egg into the soup using a pair of chopsticks. Stir in the green onions, and add chili oil, to taste. Garnish with additional green onions, if desired, and serve immediately.
Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 1214mg | Fiber: 2g | Sugar: 4g