Homemade Hot and Sour Soup
Ingredients
- 4 cups chicken broth
- ½ cup mushrooms, diced
- ¼ cup shredded cooked chicken (Optional)
- 3 tablespoons soy sauce
- 1 tablespoon chile-garlic paste (sambal oelek)
- 2 cloves garlic, minced
- 3 ounces firm tofu, drained, cut into 1/4-inch cubes (Optional)
- ⅓ cup canned bamboo shoots, cut into matchsticks (Optional)
- ¼ cup white vinegar
- ¼ teaspoon ground white pepper, or to taste
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- 1 large egg
- 2 green onions, diced
- 1 teaspoon toasted sesame oil
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Instructions
- Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
- Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
- Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
Source
Original recipe: View Original