Craving a soup that delivers a perfect balance of tangy, spicy, and comforting flavors without the intense Szechwan heat? Look no further! This Hot and Sour Soup is about to become your new obsession, promising a culinary journey that will tantalize your taste buds and warm your soul. Unlike traditional Szechwan-style soups, this version offers a milder yet equally exciting flavor profile that will have you coming back for seconds – and maybe even thirds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 cups chicken broth
- 1 cup bamboo shoots, sliced
- 1 cup mushrooms, sliced
- 2 eggs, beaten
- 3 tablespoons vinegar
- 1 tablespoon soy sauce
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 green onions, chopped
Instructions
- Prepare all ingredients by slicing bamboo shoots, mushrooms, and green onions. Measure out all other ingredients precisely.
- In a medium-sized soup pot, pour the chicken broth and bring to a gentle simmer over medium heat. Do not allow the broth to boil vigorously.
- Add sliced bamboo shoots and mushrooms to the simmering broth. Cook for approximately 5-6 minutes until the vegetables are tender but still retain some texture.
- In a small bowl, whisk together vinegar, soy sauce, white pepper, and cornstarch until the cornstarch is completely dissolved and no lumps remain.
- Slowly pour the vinegar mixture into the simmering broth, stirring continuously to prevent clumping and ensure even distribution.
- Gradually pour the beaten eggs into the soup in a thin, steady stream while simultaneously stirring the soup. This will create delicate egg ribbons throughout the broth.
- Allow the soup to simmer for an additional 2-3 minutes until the eggs are fully cooked and the broth has slightly thickened.
- Taste and adjust seasoning if needed, adding more white pepper or vinegar for extra tang.
- Ladle the hot soup into serving bowls and garnish with freshly chopped green onions.
- Serve immediately while the soup is hot, preferably with a side of steamed rice or crusty bread.
Tips
- Temperature is Key: Maintain a gentle simmer when cooking the broth. Boiling too vigorously can break down the delicate ingredients and ruin the soup's texture.
- Egg Technique: The secret to perfect egg ribbons is to pour the beaten eggs in a thin, steady stream while continuously stirring. This creates those beautiful, delicate strands that make the soup visually appealing.
- Cornstarch Matters: Always dissolve cornstarch completely before adding to the soup to prevent lumpy textures. Whisk it thoroughly with other liquid ingredients first.
- Fresh is Best: Use fresh mushrooms and green onions for the most vibrant flavor and texture. Avoid canned or wilted vegetables.
- Customize to Taste: Don't be afraid to adjust the vinegar and white pepper to suit your personal preference. The beauty of this soup is its flexibility!
- Serving Suggestion: Serve immediately while hot, and pair with steamed rice or crusty bread to make it a complete meal.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 6g
Protein: 8g
Fat: 5g
Saturated Fat: g
Cholesterol: 90mg
