A delectable balance of heat and tang, Chinese Spicy and Sour Soup is a perfect appetizer or main dish, made with a medley of mushrooms, tofu, and bamboo shoots infused with the spicy and sour flavors of soy sauce and vinegar.
Ingredients
- 4 cups chicken or vegetable broth use low-sodium for a healthier option
- 1 cup mushrooms sliced, use shiitake or wood ear mushrooms
- 1 cup firm tofu cut into cubes
- 1/2 cup bamboo shoots julienned
- 3 tablespoons soy sauce use light soy sauce
- 2 tablespoons rice vinegar to add sourness
- 1 tablespoon chili paste adjust to taste for heat
- 1 teaspoon white pepper adds spicy notes
- 2 tablespoons cornstarch mixed with 2 tablespoons of water
- 1 egg beaten
- 2 tablespoons green onions chopped, for garnish
Instructions
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add the sliced mushrooms, cubed tofu, and julienned bamboo shoots to the pot and cook for 5-7 minutes until the mushrooms are somewhat tender.
- Stir in soy sauce, rice vinegar, chili paste, and white pepper. Adjust seasonings to taste.
- Mix the cornstarch with water to form a slurry, then gradually add it to the soup, stirring continuously until the soup slightly thickens.
- Remove the pot from heat and slowly pour the beaten egg into the soup while stirring gently to form egg ribbons.
- Garnish with chopped green onions before serving hot.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 16gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 980mgPotassium: 340mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 8mgCalcium: 15mgIron: 10mg