Hot and Sour Soup

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

8 cups chicken broth or vegetable broth

8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded

1 (8-ounce) can bamboo shoots, drained (optional)

1/4 cup rice vinegar, or more to taste

1/4 cup low-sodium soy sauce

2 teaspoons ground ginger

1 teaspoon chili garlic sauce

1/4 cup cornstarch

2 large eggs, whisked

8 ounces firm tofu*, cut into 1/2-inch cubes

4 green onions, thinly sliced

1 teaspoon toasted sesame oil

Kosher salt and white pepper (or black pepper)

Wskazówki

Set aside ¼ cup of the chicken or vegetable broth for later use.

Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.

While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.

Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.

Serve immediately, garnished with the extra green onions.