Description
Try this simple restaurant-style hot and sour soup with deep savory and sour flavors filled with mushrooms, tofu and silky egg ribbons.
Ingredients
Units
Scale
- 1/2 cup button mushrooms, cut into matchsticks
- 1/2 cup tofu, cut into matchsticks
- 8 cups chicken stock
- 1/2 teaspoon ginger, minced
- 4 teaspoons soy sauce
- 3 tablespoons chili sauce/Sriracha sauce
- 3 teaspoons white vinegar
- 1 teaspoon sesame oil
- 1 egg, beaten
- 4 tablespoons cornstarch mixed with 8 tablespoons cold water
- 2 green onions, sliced
Instructions
- Combine the chicken stock, ginger, soy sauce and chili paste in a large pot and bring to a boil over medium-high heat.
- Slow stir in the cornstarch slurry and simmer until the soup thickens.
- Add mushrooms, tofu, vinegar and sesame oil and stir gently, simmering for 3 minutes.
- Remove from heat and slowly drizzle in egg mixture, constantly stirring with a fork.
- Dish and serve hot.
- Prep Time: 5 mins
- Cook Time: 15 mins