Hot and Sour Soup

Ingredients

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 8 ounces (225g) firm tofu, cubed 8 ounces (225g) firm tofu, cubed
• 4 ounces (115g) mushrooms, sliced 4 ounces (115g) mushrooms, sliced
• 1/2 cup (75g) bamboo shoots, julienned 1/2 cup (75g) bamboo shoots, julienned
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce (adjust according to spice preference) 1 tablespoon chili garlic sauce (adjust according to spice preference)
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 eggs, beaten 2 eggs, beaten
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth and water to a boil.
2. 2.
   Add the tofu, mushrooms, and bamboo shoots to the pot. Reduce the heat to medium and let simmer for 5 minutes.
3. 3.
   In a small bowl, whisk together the rice vinegar, soy sauce, chili garlic sauce, and cornstarch until smooth.
4. 4.
   Slowly pour the vinegar mixture into the pot, stirring continuously. Cook for an additional 2 minutes until the soup thickens slightly.
5. 5.
   While stirring the soup in a circular motion, slowly drizzle in the beaten eggs. This will create ribbons of cooked egg throughout the soup.
6. 6.
   Remove the pot from heat and stir in the sesame oil.
7. 7.
   Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro.

Treat your ingredients with care...

• Tofu — For a firmer texture, press the tofu before cubing it. Simply place the tofu between two plates with a weight on top and let it drain for 30 minutes. This will remove excess moisture and allow the tofu to absorb more flavor from the soup.
• Rice vinegar — If you prefer a more pronounced sour taste, you can increase the amount of rice vinegar. Adjust according to your personal preference.
• Chili garlic sauce — Adjust the amount of chili garlic sauce based on your desired level of spiciness. Start with a smaller amount and add more gradually if you prefer a hotter soup.

Tips & Tricks

• For a heartier version of the soup, you can add shredded chicken or pork along with the tofu.
• If you prefer a thicker soup, you can increase the amount of cornstarch. Dissolve an additional tablespoon of cornstarch in water and gradually add it to the soup until desired thickness is achieved.
• To add a touch of freshness, squeeze some lime juice over the soup just before serving.
• If you're not a fan of mushrooms, you can substitute them with thinly sliced bell peppers for added crunch and color.
• For a vegetarian version, use vegetable broth and omit the eggs.

Serving advice

Hot and Sour Soup is best served hot and fresh. It can be enjoyed as a standalone dish or as part of a larger Chinese meal. Serve it with a side of steamed rice or noodles for a more substantial meal.

Presentation advice

When serving Hot and Sour Soup, make sure to ladle it into bowls with care to maintain the beautiful presentation of the ingredients. Garnish each bowl with a sprinkle of sliced green onions and a few sprigs of fresh cilantro for an added touch of color and freshness.