Easiest Way to Cook Appetizing Easy hot and sour soup

Easy hot and sour soup. You Asked for It – Hot and Sour Soup! In a small bowl, whisk together vinegar and cornstarch; set aside. Combine chicken broth, soy sauce, garlic, ginger and Sriracha in a large stockpot or Dutch oven over medium heat.

Easy hot and sour soup Pour the beaten eggs into the soup while gently stirring. Add the tofu and green onions, stir and remove from heat. You'll love how easy this soup is to make! You can have Easy hot and sour soup using 16 ingredients and 10 steps. Here is how you cook it.

Ingredients of Easy hot and sour soup

  1. Prepare 1 quart of chicken broth (I use low sodium).
  2. It’s 4 oz of shiitake mushroom, thinly sliced.
  3. Prepare 8 oz of (1 small can) thinly sliced bamboo shoot, drained.
  4. You need 12 oz of (or 1 box) firm tofu, cut in small cubes or 1/4" strips.
  5. You need 4 cloves of garlic grated/minced.
  6. You need 1 tbsp of minced/grated ginger.
  7. It’s 2 tbsp of balsamic vinegar.
  8. It’s 3 tbsp of rice vinegar.
  9. It’s 1.5 tbsp of sriracha.
  10. You need 3 tbsp of soy sauce.
  11. You need 2 tsp of brown sugar.
  12. You need 2 tbsp of corn starch mixed with 2tbsp pf cold water.
  13. You need 2 of eggs, lightly beaten.
  14. You need 1 tbsp of sesame oil.
  15. You need of White pepper, to taste (I added A LOT as I like it lol).
  16. You need of (Option) green onions.

Other easy soup recipes you might like! Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Hot and Sour Soup Ingredients: To make this hot and sour soup recipe, you will need: Broth: Either chicken or veggie stock (or broth) will do. Mushrooms: I highly recommend using shiitake mushrooms, but baby bella or even button mushrooms would also do.

Easy hot and sour soup step by step

  1. Add 1 tsp sesame oil and add mushroom to a big sauce pan over medium high heat. Stir fry for 1 minute. (I added some onion, but not necessary).
  2. Add ginger and garlic and stir fry for another 30 seconds..
  3. Add bamboo shoot and stir fry for another 30 seconds..
  4. Add all the rest of the ingredients from the top up to brown sugar to the pan and mix well..
  5. Turn the heat down after it starts to boil. Simmer for 5 minutes..
  6. Add corn starch mixture and stir, simmer until the soup is slightly thicken, about 2 minutes..
  7. Slowly stir in the egg to the soup..
  8. Add white pepper and sesame oil and green onion. Simmer for another 1 minute..
  9. Remove from heat and serve :).
  10. You can pair with fried/steamed dumplings or some stir fry veggies to make a full dinner :D.

Rice vinegar, soy sauce, chili garlic sauce, ground ginger: To flavor the broth.; Cornstarch: To thicken the broth. Begin by lightly browning diced chicken breast in oil for a few minutes. (To simplify things even more, rotisserie chicken may be substituted. This Indo Chinese fusion spicy and tangy soup is very easy to make and also tastes great. It's a quick and very flexible recipe as you can use variety of vegetables according to your own taste. Add mushrooms, chicken, soy sauce, chile paste, and garlic.