Ingredients with Measurements:
- 4 cups chicken broth
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 eggs, beaten
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Whisk
Step-by-Step Instructions:
1. In a large pot, bring the chicken broth, white vinegar, and soy sauce to a boil over medium-high heat.
2. In a small bowl, whisk together the cornstarch, ground ginger, garlic powder, and cayenne pepper.
3. Slowly whisk the cornstarch mixture into the boiling broth until well combined.
4. Reduce the heat to medium-low and let the soup simmer for 5-10 minutes, stirring occasionally, until the soup has thickened slightly.
5. In a small bowl, beat the eggs with a fork.
6. Slowly pour the beaten eggs into the soup while stirring gently with a fork.
7. Add the chopped scallions and cilantro to the soup and stir to combine.
8. Season the soup with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for boiling the broth
- Medium-low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 10g
- Protein: 10g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Rice vinegar can be used instead of white vinegar.
- Tamari can be used instead of soy sauce for a gluten-free version.
- Fresh ginger can be used instead of ground ginger.
Variations:
- Add sliced mushrooms, bamboo shoots, or tofu for extra flavor and texture.
- Use shrimp or chicken instead of eggs for a heartier soup.
- Add a splash of sesame oil for extra flavor.
Tips and Tricks:
- Whisk the cornstarch mixture well to prevent lumps in the soup.
- Slowly pour the beaten eggs into the soup while stirring gently to create thin ribbons of egg.
- Adjust the amount of vinegar and soy sauce to taste.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls garnished with chopped scallions and cilantro.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested Side Dishes:
- Steamed vegetables or a side salad
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too sour, add a pinch of sugar to balance the flavors.
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 has been enjoyed for centuries.
Flavor Profiles:
- The soup is tangy, savory, and slightly spicy.
Serving Suggestions:
- Serve the soup as a starter or as a main dish with rice or noodles.
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Region: Chinese