A delicious and tangy soup perfect for warming up on a chilly day. This hot and sour soup combines a variety of flavors and textures, making it a satisfying dish.
Preparation time
10min
Cooking time
20min
Ingredients
4 Servings
- 1 cup bamboo shoots
- 4 cups chicken broth
- 2 tablespoons cornstarch
- 1 egg
- 1 cup firm tofu
- 2 green onions
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 3 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- 2 tablespoons water
- 1 teaspoon white pepper
Directions
Step 1
In a large pot, bring the chicken broth to a boil.
Step 2
Add the soy sauce, rice vinegar, sliced mushrooms, firm tofu, and bamboo shoots to the pot.
Step 3
In a small bowl, mix the cornstarch and water together to form a slurry, then add it to the soup.
Step 4
Season the soup with white pepper and let it simmer for 5 minutes.
Step 5
Slowly pour the beaten egg into the soup while stirring to create egg ribbons.
Step 6
Garnish the soup with chopped green onions, sesame oil, and sriracha sauce before serving.