Ingredients with Measurements:
- 6 cups chicken broth
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 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
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/2 cup firm tofu, diced
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Whisk
Step-by-step instructions:
1. In a large pot, bring chicken broth to a boil.
2. Add rice vinegar, soy sauce, chili paste, grated ginger, and minced garlic to the pot. Whisk to combine.
3. Add sliced shiitake mushrooms, bamboo shoots, and water chestnuts to the pot. Let simmer for 5 minutes.
4. Add sliced green onions, chopped cilantro, and diced tofu to the pot. Let simmer for another 5 minutes.
5. Slowly pour beaten egg into the pot while stirring the soup with a ladle. Let simmer for 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and garnish with additional chopped cilantro and sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 10g
Protein: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Chili paste can be substituted with sriracha or red pepper flakes.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bamboo shoots can be substituted with sliced carrots or celery.
- Water chestnuts can be substituted with sliced jicama or daikon radish.
- Firm tofu can be substituted with soft tofu or chicken breast.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add cooked noodles or rice for a heartier soup.
- Use vegetable broth and omit the egg for a vegan version.
Tips and tricks:
- Use a whisk to combine the ingredients and prevent clumping.
- Add the beaten egg slowly while stirring to create ribbons of egg in the soup.
- Adjust the amount of chili paste to your desired level of spiciness.
- Use fresh ingredients for the best flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a ladle and garnish with chopped cilantro and sliced green onions.
Garnishes:
Chopped cilantro and sliced green onions.
Pairings:
Serve with steamed rice or a side salad.
Suggested side dishes:
Steamed rice or a side salad.
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance the flavors.
- If the soup is too spicy, add more chicken broth or water to dilute the heat.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hot and sour soup is a traditional Chinese soup that has been enjoyed for centuries. It is believed to have originated in the Sichuan province of China and has since become a popular dish in Chinese cuisine.
Flavor profiles:
This soup is both spicy and sour, with a savory umami flavor from the soy sauce and mushrooms.
Serving suggestions:
Serve hot and enjoy as a light meal or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai