Hot and Sour Soup
Spicy, tangy, and packed with mushrooms, tofu, and egg ribbons, this hot and sour soup is a quick and cozy takeout-style favorite you can make at home in just 20 minutes.
Servings: 4 servings
Cost: $5
Ingredients
- 4 cups chicken stock
- 2 tablespoons chile paste
- 1/2 teaspoon ginger fresh or dry
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 1 egg + 1 egg white mixed in a bowl
- 3 green onions
- 4-6 oz mushrooms sliced I used baby portabella
- 2-3 oz diced tofu
Instructions
- In a 4-quart pot whisk chicken stock, chili paste, ginger, soy sauce, rice vinegar cornstarch, and sesame oil, bring to a boil over medium-high heat.
- Bring it to a boil.
- Remove pan to a cool burner to add eggs. Stir broth into a circle as you swirl in the eggs.
- Place back on medium-high heat, add in sliced mushrooms and tofu. Heat for 3-4 more minutes.
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