Ingredients with Measurements:
- 8 cups chicken or vegetable broth
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup cornstarch
- 1/4 cup water
- 1 tablespoon sesame oil
- 1 tablespoon chili paste
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced water chestnuts
- 1/2 cup sliced tofu
- 2 eggs, beaten
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, bring the chicken or vegetable broth to a boil.
2. In a small bowl, whisk together the rice vinegar, soy sauce, cornstarch, and water until smooth.
3. Add the sesame oil, chili paste, ginger, and garlic to the pot and stir to combine.
4. Add the sliced shiitake mushrooms, bamboo shoots, water chestnuts, and tofu to the pot and stir to combine.
5. Slowly pour the cornstarch mixture into the pot, stirring constantly, until the soup thickens.
6. Reduce the heat to low and slowly pour in the beaten eggs, stirring gently to create egg ribbons.
7. Add the chopped scallions and season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for boiling the broth
- Low heat for thickening the soup and adding the eggs
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 5g
- Carbohydrates: 20g
- Protein: 15g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bamboo shoots can be substituted with sliced carrots or sliced celery.
- Water chestnuts can be substituted with sliced jicama or sliced radishes.
- Tofu can be substituted with cooked chicken or shrimp.
- Chili paste can be substituted with red pepper flakes or hot sauce.
Variations:
- Add cooked noodles or rice to make the soup more filling.
- Add sliced chicken or shrimp for a protein boost.
- Add sliced bok choy or spinach for extra greens.
- Add a splash of fish sauce for a more authentic flavor.
Tips and tricks:
- Be sure to whisk the cornstarch mixture thoroughly to avoid lumps in the soup.
- Use a gentle hand when adding the beaten eggs to create delicate egg ribbons.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped scallions and a drizzle of sesame oil.
Garnishes:
- Chopped scallions
- Sesame oil
- Red pepper flakes
- Cilantro
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed dumplings
- Stir-fried vegetables
- Fried rice
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, whisk together more cornstarch and water and add it to the pot.
Food safety advice:
- Be 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 has been enjoyed for centuries.
Flavor profiles:
- Hot and sour soup is both spicy and tangy, with a savory umami flavor from the mushrooms and soy sauce.
Serving suggestions:
- Serve hot and sour soup as a starter or as a main dish with rice or noodles.
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Region: Chinese