Ingredients with Measurements:
- 4 cups chicken broth
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced tofu
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon cornstarch
- 1 egg, beaten
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring chicken broth to a boil.
2. Add bamboo shoots, shiitake mushrooms, and tofu. Cook for 5 minutes.
3. In a small bowl, whisk together rice vinegar, soy sauce, chili paste, and cornstarch. Add to the pot and stir well.
4. Cook for another 5 minutes or until the soup thickens.
5. Slowly pour in the beaten egg while stirring the soup.
6. Add green onions and season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 90
- Fat: 3g
- Carbohydrates: 6g
- Protein: 10g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shiitake mushrooms can be substituted with button mushrooms or any other mushrooms.
- Tofu can be substituted with cooked chicken or shrimp.
Variations:
- Add cooked noodles or rice for a heartier soup.
- Use different types of vegetables such as carrots, snow peas, or bok choy.
- Add more chili paste for a spicier soup.
Tips and tricks:
- To make the soup even thicker, add more cornstarch.
- For a smoother texture, blend the soup in a blender or food processor.
- Garnish with cilantro or sesame seeds for extra flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove or in the microwave until hot.
Presentation ideas:
- Serve the soup in individual bowls with chopsticks and a spoon.
Garnishes:
- Cilantro
- Sesame seeds
- Sliced green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Dumplings
Suggested side dishes:
- Steamed bok choy
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the soup is too sour, add more sugar or honey.
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Hot and sour soup is a traditional Chinese soup that originated in the Sichuan province.
Flavor profiles:
- Spicy
- Sour
- Umami
Serving suggestions:
- Serve the soup as a starter or as a main dish.
Related Categories
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Region: Chinese