Description
A comforting and flavorful hot and sour soup with a rich broth, hearty tofu, and zesty vinegar, perfect for chilly evenings.
Ingredients
Scale
- 8 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup bamboo shoots, shredded
- 1 cup firm tofu, cubed
- 2 large eggs, beaten
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon white pepper
- 2 green onions, chopped
- Cilantro for garnish (optional)
Instructions
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add the mushrooms and bamboo shoots; simmer for 5 minutes.
- Gently stir in the tofu.
- In a small bowl, mix soy sauce, rice vinegar, and white pepper; add to the pot.
- Slowly pour in the beaten eggs while stirring the soup gently to create egg ribbons.
- Stir in the cornstarch slurry and let the soup thicken for a minute.
- Garnish with green onions and cilantro if desired. Serve hot.
Notes
Adjust soy sauce and vinegar to taste for desired flavor balance. Add chili flakes for extra spiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg
Keywords: hot and sour soup, comfort food, vegetarian soup, Asian cuisine
