Ingredients with Measurements:
- 4 cups chicken broth
- 1/2 cup Mianchi (dried bean thread noodles)
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg, lightly beaten
- 1/4 cup sliced scallions
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the Mianchi in warm water for 10 minutes, then drain and cut into 2-inch pieces.
2. In a large pot, bring the chicken broth to a boil.
3. Add the Mianchi, bamboo shoots, and shiitake mushrooms to the pot and simmer for 5 minutes.
4. In a small bowl, whisk together the rice vinegar, soy sauce, and chili paste.
5. Add the mixture to the pot and stir to combine.
6. In another small bowl, mix together the cornstarch and water until smooth.
7. Slowly pour the cornstarch mixture into the pot while stirring constantly.
8. Continue to simmer the soup for 2-3 minutes until it thickens.
9. Slowly pour the beaten egg into the pot while stirring constantly.
10. Add the scallions and season with salt and pepper to taste.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 2g
- Carbohydrates: 20g
- Protein: 7g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Shiitake mushrooms can be substituted with any other type of mushroom.
Variations:
- Add cooked shredded chicken or tofu for extra protein.
- Add sliced red bell pepper or carrots for extra color and flavor.
Tips and tricks:
- Soak the Mianchi in warm water before adding to the soup to prevent them from clumping together.
- Adjust the amount of chili paste to your desired level of spiciness.
- Use low-sodium soy sauce to reduce the sodium content of the soup.
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 sliced scallions.
Garnishes:
- Sliced scallions
Pairings:
- Serve with steamed rice or a side salad.
Suggested side dishes:
- Steamed rice
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth 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:
- Mianchi Hot and Sour Soup is a popular Chinese soup that originated in the Sichuan province.
Flavor profiles:
- Spicy, sour, savory
Serving suggestions:
- Serve hot as a starter or main dish.
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Region: Chinese