Title: Hot and Sour Soup
Ingredients:
- 4 cups chicken broth
- 1/2 cup sliced mushrooms
- 1/2 cup tofu, diced
- 1/4 cup bamboo shoots, sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 egg, beaten
- 2 green onions, sliced
- Salt, to taste
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
Method:
1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. Add the mushrooms, tofu, bamboo shoots, rice vinegar, soy sauce, sesame oil, and white pepper to the pot. Stir to combine.
3. Slowly pour the beaten egg into the soup while stirring gently to create egg ribbons.
4. Add the green onions and season with salt to taste.
5. In a small bowl, mix the cornstarch slurry until smooth. Slowly pour the slurry into the soup while stirring continuously to thicken the soup.
6. Continue to simmer the soup for another 5 minutes.
7. Serve hot and enjoy this comforting and flavorful hot and sour soup.
Title: Authentic Chinese Hot and Sour Soup
Ingredients:
- 6 cups chicken broth
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced bamboo shoots
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon grated ginger
- 1/2 cup firm tofu, cubed
- 2 eggs, beaten
- 2 green onions, chopped
- Salt and pepper to taste
Method:
1. In a large pot, bring the chicken broth to a boil.
2. Add the mushrooms, bamboo shoots, rice vinegar, soy sauce, chili garlic sauce, and grated ginger to the pot. Stir well to combine.
3. Reduce heat to low and let simmer for 10 minutes.
4. Add the tofu to the pot and stir gently.
5. Slowly pour in the beaten eggs while stirring the soup in a circular motion to create egg ribbons.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.
8. Enjoy this authentic Chinese hot and sour soup hot!
Title: Thai-Inspired Coconut Hot and Sour Soup
Ingredients:
- 1 can of coconut milk
- 4 cups of chicken broth
- 1 tablespoon of red curry paste
- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 cup of sliced mushrooms
- 1 cup of diced tofu
- 1/2 cup of bamboo shoots
- 1/4 cup of sliced green onions
- 1/4 cup of cilantro
- 1 teaspoon of sesame oil
- Juice of 1 lime
- Salt and pepper to taste
Method:
1. In a large pot, combine the coconut milk, chicken broth, red curry paste, soy sauce, fish sauce, and brown sugar. Stir well and bring to a simmer over medium heat.
2. Add in the mushrooms, tofu, and bamboo shoots. Let the soup simmer for about 10 minutes, until the mushrooms are tender.
3. Stir in the green onions, cilantro, sesame oil, lime juice, salt, and pepper. Taste and adjust seasoning if needed.
4. Serve hot and enjoy this unique twist on hot and sour soup with a Thai-inspired coconut base.