Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 200g firm tofu, julienned; 50g dried wood ear mushrooms, soaked; 50g bamboo shoots, julienned; 4 eggs, beaten; 1.5L chicken or vegetable stock; 4 tbsp rice vinegar; 2 tbsp soy sauce; 1 tsp white pepper; 3 tbsp cornflour with 4 tbsp water; 1 tsp sesame oil; spring onions to serve

Classic Chinese hot and sour soup with tofu, black fungus and egg in a sharp vinegar-chilli broth. Pouring the beaten egg in a slow stream while stirring the soup in one direction is what forms fine, silky ribbons rather than clumps of scrambled egg.

Total time

30 min

Prep

15 min

Cook

15 min

Difficulty

easy

Cuisine

Chinese

Ingredients

200gfirm tofu, julienned

50gdried wood ear mushrooms, soaked

50gbamboo shoots, julienned

4eggs, beaten

1.5Lchicken or vegetable stock

4 tbsprice vinegar

2 tbspsoy sauce

1 tspwhite pepper

3 tbspcornflour with 4 tbsp water

1 tspsesame oil

spring onionsto serve

Instructions

Bring stock to simmer. Add tofu, mushrooms and bamboo shoots.

Simmer 5 minutes. Add vinegar, soy and white pepper.

Stir in cornflour slurry to thicken.

Slowly pour eggs in a stream while stirring to form ribbons.

Drizzle sesame oil, scatter spring onions and serve.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

177

Protein

16.7g

Fat

10.7g

Carbs

4.6g

Fiber

0.8g

Sodium

1910mg

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