Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 6 whole dried mushrooms; 4 cups chicken broth; 3 tablespoons rice vinegar; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon chili-garlic sauce; 1 teaspoon dark sesame oil; 8 ounces reduced-fat soft tofu, (drained and cut into ½-inch cubes); One 8-ounce can bamboo shoots, (drained and thinly sliced); 2½ tablespoons cornstarch; 3 tablespoons water; 1 large egg white, (lightly beaten with 1 tablespoon water); chopped green onions for garnish, (optional)

Just like what you'd find in a Chinese restaurant!

⏱️ 40 min 🔪 Prep: 25 min 🔥 Cook: 15 min 📊 Medium 👁️ 64 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

6 whole dried mushrooms
4 cups chicken broth
3 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon chili-garlic sauce
1 teaspoon dark sesame oil
8 ounces reduced-fat soft tofu, (drained and cut into ½-inch cubes)
One 8-ounce can bamboo shoots, (drained and thinly sliced)
2½ tablespoons cornstarch
3 tablespoons water
1 large egg white, (lightly beaten with 1 tablespoon water)
chopped green onions for garnish, (optional)

Steps

In a small bowl, combine the dried mushrooms with enough hot water to cover by 2 inches; let stand 15 minutes, and then drain.
In a large saucepan, bring the broth, vinegar, soy sauce, chili-garlic sauce and sesame oil to a boil. Add the drained mushrooms, tofu and bamboo shoots. Reduce the heat and simmer 10 minutes.
Combine the cornstarch and water in a small bowl; stir in about ¼-cup of the hot liquid, and then return to the pan. Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute.
Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve immediately.