Ingredients with Measurements:
- 8 cups chicken broth
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup cornstarch
- 1/4 cup water
- 1/2 cup bamboo shoots, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup firm tofu, cubed
- 1/4 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon Szechuan peppercorns, crushed
- 1 teaspoon chili flakes
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring chicken broth, rice vinegar, and soy sauce to a boil.
2. In a small bowl, mix cornstarch and water until smooth. Add to the pot and stir until thickened.
3. Add bamboo shoots, shiitake mushrooms, tofu, green onions, garlic, ginger, Szechuan peppercorns, and chili flakes. Simmer for 10 minutes.
4. Slowly pour in beaten eggs while stirring the soup in a circular motion.
5. Season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 15g
- Protein: 10g
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.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Firm tofu can be substituted with silken tofu or chicken breast.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of mushrooms for a different flavor profile.
- Add more chili flakes for a spicier soup.
- Use vegetable broth and omit the eggs for a vegan version.
Tips and tricks:
- Crush the Szechuan peppercorns in a mortar and pestle or with the bottom of a heavy pan.
- Beat the eggs well before adding them to the soup.
- Adjust the seasoning to your 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 hot.
Presentation ideas:
- Serve the soup in bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
- Cilantro
- Chili flakes
Pairings:
- Steamed rice
- Stir-fried vegetables
- Dumplings
Suggested side dishes:
- Chinese broccoli with oyster sauce
- Fried rice
- Egg rolls
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, mix more cornstarch and water and add it to the soup.
Food safety advice:
- Make sure to cook the soup to a boiling temperature to ensure that it is safe to eat.
Food history:
- Szechuan cuisine is known for its bold and spicy flavors, and hot and sour soup is a popular dish in this region of China.
Flavor profiles:
- The soup is both spicy and sour, with a hint of sweetness from the bamboo shoots and vinegar.
Serving suggestions:
- Serve the soup as an appetizer or as a main dish with steamed rice and stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese