Recipe: Hot and Sour Soup

Hot and sour soup is great for a change of pace from other soups. I really enjoyed this one with noodles but it would be good with rice or some pieces of silky tofu too like the original had.

Hot and Sour Soup Recipe

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients
 8 cups chicken stock
 8 oz mushroom, diced
 3 carrots, diced
 ½ zucchini, diced
 ¼ cup rice vinegar
 ¼ cup soy sauce
 2 tsp ground ginger
 1 tsp chili garlic sauce
 ¼ cup cornstarch
 2 egg, beaten
 150 g rice noodles
 scallions, sesame oil, salt, white pepper, to taste

Directions
1

In a large pot pour in the broth and to it add the mushrooms, carrots, zucchini, rice wine vinegar, soy sauce, ginger and chili garlic.

2

In a large pot pour in the broth and to it add the mushrooms, carrots, zucchini, rice wine vinegar, soy sauce, ginger and chili garlic.

3

In a large pot pour in the broth and to it add the mushrooms, carrots, zucchini, rice wine vinegar, soy sauce, ginger and chili garlic.

4

To a bowl, add a small amount of water and whisk the cornstarch together until it makes a slurry then add it to the heated soup.

5

Add the rice noodle and allow to cook until soft, 2-3 minutes.

6

Stir the soup in a circular motion, and pour in the eggs while stirring to create egg ribbons.

7

Add in the scallions and season to taste with the oil, salt, pepper.

Adapted from Gimme Some Oven

Ingredients

Ingredients
 8 cups chicken stock
 8 oz mushroom, diced
 3 carrots, diced
 ½ zucchini, diced
 ¼ cup rice vinegar
 ¼ cup soy sauce
 2 tsp ground ginger
 1 tsp chili garlic sauce
 ¼ cup cornstarch
 2 egg, beaten
 150 g rice noodles
 scallions, sesame oil, salt, white pepper, to taste

Directions

Directions
1

In a large pot pour in the broth and to it add the mushrooms, carrots, zucchini, rice wine vinegar, soy sauce, ginger and chili garlic.

2

In a large pot pour in the broth and to it add the mushrooms, carrots, zucchini, rice wine vinegar, soy sauce, ginger and chili garlic.

3

In a large pot pour in the broth and to it add the mushrooms, carrots, zucchini, rice wine vinegar, soy sauce, ginger and chili garlic.

4

To a bowl, add a small amount of water and whisk the cornstarch together until it makes a slurry then add it to the heated soup.

5

Add the rice noodle and allow to cook until soft, 2-3 minutes.

6

Stir the soup in a circular motion, and pour in the eggs while stirring to create egg ribbons.

7

Add in the scallions and season to taste with the oil, salt, pepper.

Hot and Sour Soup Recipe

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