Ingredients with Measurements:
- 4 cups of chicken broth
- 1 cup of thinly sliced shiitake mushrooms
- 1 cup of thinly sliced bamboo shoots
- 1 cup of thinly sliced carrots
- 1 cup of thinly sliced green onions
- 1/2 cup of rice vinegar
- 1/4 cup of soy sauce
- 1 tablespoon of grated ginger
- 1 tablespoon of chili garlic sauce
- 1 tablespoon of cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the shiitake mushrooms, bamboo shoots, carrots, and green onions to the pot.
3. In a small bowl, whisk together the rice vinegar, soy sauce, grated ginger, chili garlic sauce, and cornstarch.
4. Pour the mixture into the pot and stir well.
5. Reduce the heat to medium-low and let the soup simmer for 10-15 minutes, or until the vegetables are tender.
6. Slowly pour the beaten eggs into the soup, stirring gently to create egg ribbons.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 2g
- Carbohydrates: 16g
- Protein: 10g
Substitutions for ingredients:
- Button mushrooms can be used instead of shiitake mushrooms.
- Canned bamboo shoots can be used instead of fresh bamboo shoots.
- Red pepper flakes can be used instead of chili garlic sauce.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Use vegetable broth instead of chicken broth to make the soup vegetarian.
- Add a tablespoon of miso paste for extra umami flavor.
Tips and tricks:
- To make the egg ribbons more pronounced, use a fork to whisk the eggs before pouring them into the soup.
- Adjust the amount of chili garlic sauce 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 the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped cilantro or parsley
- Sliced jalapeños
- Lime wedges
Pairings:
- Sushi
- Tempura
- Steamed rice
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the soup is too sour, add a teaspoon of sugar to balance out the flavors.
- If the soup is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Hot and sour soup is a popular dish in Chinese cuisine, but it has also been adapted in other Asian countries like Japan.
Flavor profiles:
- The soup is both spicy and tangy, with a savory umami flavor from the soy sauce and mushrooms.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side of rice.
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Region: Japanese