Description
A comforting and flavorful Hot and Sour Soup that brings warmth and nostalgia with every spoonful.
Ingredients
Scale
- 8 oz mushrooms (shiitake or button, sliced)
- 14 oz firm tofu (cubed)
- 1 cup bamboo shoots (sliced)
- 2 eggs (beaten)
- 1/4 cup rice vinegar or Chinese black vinegar
- White pepper (to taste)
- 4 cups vegetable broth
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons cornstarch (to thicken)
- 2 scallions (chopped)
- 1-inch piece ginger (minced)
- 2 cloves garlic (minced)
Instructions
- In a large pot, heat 4 cups of vegetable broth over medium-high heat until it simmers.
- Add sliced mushrooms, cubed tofu, and bamboo shoots. Simmer for 5-7 minutes.
- Whisk 2 eggs in a bowl and slowly pour into the soup while stirring gently.
- Add vinegar and white pepper to taste.
- Mix cornstarch with a little water to create a slurry, and add it to the soup, stirring for 1-2 minutes until thickened.
- Stir in chopped scallions, minced ginger, and garlic. Cook for another minute.
- Ladle the soup into bowls and serve hot, garnished with extra scallions if desired.
Notes
For a gluten-free option, substitute soy sauce with tamari. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg