Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of authentic Chinese cuisine! This isn't just another soup recipe - it's a magical blend of tangy, spicy, and comforting flavors that will make you fall in love with cooking all over again. Mama Chang's hot and sour soup is the ultimate comfort food that promises to warm your soul and excite your palate with every single spoonful. Whether you're a seasoned home cook or a curious beginner, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 cups chicken broth
- 200g mushrooms, sliced
- 1 cup tofu, cubed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 eggs, beaten
- Green onions for garnish
Instructions
- Begin by gathering all your ingredients: 4 cups of chicken broth, 200g of sliced mushrooms, 1 cup of cubed tofu, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of white pepper, 1 tablespoon of cornstarch, 2 beaten eggs, and green onions for garnish.
- In a large pot, pour in the 4 cups of chicken broth and bring it to a gentle boil over medium heat.
- Once the broth is boiling, add the sliced mushrooms to the pot. Let them cook for about 5 minutes until they are tender.
- Next, add the cubed tofu to the pot and stir gently to combine. Allow it to heat through for an additional 3-4 minutes.
- In a small bowl, mix the soy sauce, rice vinegar, and white pepper. Pour this mixture into the pot and stir well to incorporate all the flavors.
- In another small bowl, dissolve the cornstarch in a few tablespoons of cold water to create a slurry. Slowly add this slurry to the soup while stirring continuously to avoid lumps. This will help thicken the soup.
- Continue to simmer the soup for about 2-3 minutes, allowing it to thicken slightly.
- Once the soup has thickened, reduce the heat to low. Slowly drizzle in the beaten eggs while stirring the soup gently in a circular motion. This will create delicate egg ribbons in the soup.
- After the eggs are added, remove the pot from heat. Taste the soup and adjust seasoning if necessary, adding more soy sauce or vinegar to taste.
- To serve, ladle the hot and sour soup into bowls and garnish with chopped green onions on top.
- Enjoy your homemade Mama Chang's hot and sour soup while it's warm!
Tips
- Use fresh ingredients: The key to an amazing hot and sour soup is using the freshest mushrooms and tofu you can find.
- Control your heat: The magic is in the balance between "hot" and "sour" - taste and adjust your seasonings carefully.
- Create beautiful egg ribbons: Pour beaten eggs slowly and stir gently in a circular motion to create those signature delicate egg strands.
- Don't overcook the tofu: Add it later in the cooking process to maintain its tender texture.
- Cornstarch is your friend: The slurry helps thicken the soup and gives it that perfect, silky consistency.
- Serve immediately: Hot and sour soup is best enjoyed fresh and piping hot, right after cooking.Pro tip: For an extra flavor kick, consider adding a dash of chili oil or some julienned ginger when serving!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 12g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 95mg
