Instructions
Step 1: Prepare the Base
- In a large pot over medium heat, bring the chicken broth to a gentle boil.
- Stir in the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Adjust seasoning as needed to achieve your desired level of heat and tanginess.
Step 2: Add the Vegetables and Tofu
- Add the mushrooms, bamboo shoots, carrot, and tofu to the pot.
- Simmer for 5–7 minutes, allowing the vegetables to soften slightly.
Step 3: Thicken the Soup
- Stir in the cornstarch slurry, mixing continuously to avoid lumps.
- Simmer for another 2–3 minutes, until the soup thickens to your desired consistency.
Step 4: Add the Eggs
- Reduce the heat to low and slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring with a fork or chopsticks to create silky egg ribbons.
Step 5: Serve and Garnish
- Ladle the hot soup into bowls.
- Garnish with green onions and fresh cilantro, and drizzle with additional chili oil or soy sauce if desired.
Why You’ll Love This Recipe
- Bold Flavors: The perfect balance of tangy, spicy, and savory.
- Healthy and Wholesome: Packed with protein, fiber, and vitamins.
- Quick and Easy: Ready in under 30 minutes!
Pro Tips
- Customize the Heat: Add more chili garlic sauce or a pinch of cayenne pepper for extra spice.
- Protein Options: Swap tofu for cooked chicken, shrimp, or pork for a heartier soup.
- Make It Authentic: Include wood ear mushrooms and lily buds for a more traditional touch.
This Chinese Style Hot and Sour Soup is a deliciously comforting dish that’s sure to become a favorite. Serve it as a starter or a light meal, and enjoy the dynamic flavors in every spoonful! 🍲✨
Pages: 1 2
