Hot & Sour Soup Recipe πΆ️π²
A comforting, tangy, and spicy soup packed with flavor, perfect for warming up on a chilly day!
Ingredients:
Broth Base:
✔️ 4 cups vegetable or chicken broth
✔️ 2 tbsp soy sauce (or tamari for gluten-free)
✔️ 1 tbsp rice vinegar (or apple cider vinegar)
✔️ 1 tbsp chili garlic sauce (adjust for spice preference)
✔️ 1 tsp sesame oil
✔️ 1/2 tsp white pepper (or black pepper)
Vegetables & Protein:
✔️ 1/2 cup shiitake mushrooms (or any mushrooms, sliced)
✔️ 1/2 cup bamboo shoots (thinly sliced)
✔️ 1/2 cup tofu (cubed)
✔️ 2 cloves garlic (minced)
✔️ 1-inch ginger (grated)
✔️ 1 egg (beaten, optional)
Thickening & Finishing Touches:
✔️ 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
✔️ 1 green onion (sliced for garnish)
✔️ 1 tbsp avocado oil mayo (optional for extra creaminess)
Instructions:
1️⃣ SautΓ© Aromatics – In a pot, heat sesame oil over medium heat. Add garlic and ginger, stirring for 30 seconds until fragrant.
2️⃣ Simmer the Base – Pour in the broth, soy sauce, vinegar, chili garlic sauce, and white pepper. Bring to a gentle simmer.
3️⃣ Add Mushrooms & Bamboo Shoots – Let them cook for about 5 minutes until slightly softened.
4️⃣ Thicken the Soup – Stir in the cornstarch slurry and simmer for another 2 minutes until the soup thickens.
5️⃣ Add Tofu & Egg – Gently add the tofu. If using egg, slowly drizzle the beaten egg into the soup while stirring gently to create silky egg ribbons.
6️⃣ Finish with Creaminess (Optional) – Stir in 1 tbsp avocado oil mayo for a richer, velvety texture.
7️⃣ Serve & Garnish – Ladle into bowls and top with sliced green onions. Add extra vinegar or chili for more heat and tang!