Saucepan@saucepan · Shared this recipeFollowChinese · sauceHot and Sour SoupA quick Chinese hot and sour soup made with broth, mushrooms, tofu, egg ribbons, and seasonings.total20 minprep5 mincook15 minservings6Original recipe on gimmesomeoven.comKeep this recipeAdd a copy of Hot and Sour Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings8 cup chicken broth or vegetable broth8 oz shiitake mushrooms, or baby bella mushrooms, thinly-sliced with stems discarded1 can bamboo shoots ), 8-ounce, drained (optional0.25 cup rice vinegar, or more to taste0.25 cup low-sodium soy sauce2 tsp ground ginger1 tsp chili garlic sauce0.25 cup cornstarch2 large eggs, whisked8 oz firm tofu*, cut into 1/2-inch cubes4 green onions, thinly sliced1 tsp toasted sesame oilKosher salt and white pepper, or black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Set aside ¼ cup of the chicken or vegetable broth for later use.2Step 2: 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.3Step 3: 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.4Step 4: 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.5Step 5: Serve immediately, garnished with the extra green onions.getsaucepan.com/r/cf4394df-684c-416d-8483-6878f4509b74 · Original: https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/
