Homemade Hot and Sour Soup
4 cups chicken broth
½ cup mushrooms
¼ cup shredded cooked chicken (Optional)
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic
3 ounces firm tofu
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
2 green onions
1 teaspoon toasted sesame oil
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 water and cornstarch in a cup; stir until smooth. Add mixture to the 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 the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
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