{"id":6086,"date":"2024-10-04T18:10:45","date_gmt":"2024-10-04T18:10:45","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6086"},"modified":"2026-01-01T19:23:53","modified_gmt":"2026-01-01T19:23:53","slug":"chinese-hot-and-sour-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chinese-hot-and-sour-soup\/","title":{"rendered":"Chinese Hot and Sour Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chinese Hot and Sour Soup<\/span><\/h2>\n
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This restaurant-style Hot and Sour Soup recipe is quick and simple to make, easy to adapt to your personal taste preferences, and so delicious.<\/span><\/div>\n
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Author: <\/span>Tasty Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8<\/span> cups<\/span> chicken broth or vegetable broth<\/span><\/li>
  • 8<\/span> ounces<\/span> shiitake mushrooms<\/span> (or baby bella mushrooms), thinly-sliced with stems discarded<\/span><\/li>
  • 1<\/span> (8oz) can<\/span> bamboo shoots, drained <\/span> (optional)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> rice vinegar<\/span> or more to taste<\/span><\/li>
  • \u00bc<\/span> cup<\/span> low-sodium soy sauce<\/span><\/li>
  • 2<\/span> teaspoons<\/span> ground ginger<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chili garlic sauce<\/span><\/li>
  • \u00bc<\/span> cup<\/span> cornstarch<\/span><\/li>
  • 2<\/span> large eggs<\/span> whisked<\/span><\/li>
  • 8<\/span> ounces<\/span> firm tofu<\/span> cut into 1\/2-inch cubes<\/span><\/li>
  • 4<\/span> green onions<\/span> thinly sliced<\/span><\/li>
  • 1<\/span> teaspoon<\/span> toasted sesame oil<\/span><\/li>
  • Kosher salt and white pepper<\/span> or black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Set aside \u00bc cup of the chicken or vegetable broth for later use.<\/div><\/li>
    • Add the remaining 7\u00be cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.<\/span><\/div><\/li>
    • While the soup is heating, whisk together the \u00bc cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.<\/div><\/li>
    • Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch of white pepper (or black pepper) to taste. If you\u2019d like a more \u201csour\u201d soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you\u2019d like a spicier soup, add in more chili garlic sauce.<\/span><\/div><\/li>
    • Serve immediately, garnished with the extra green onions.<\/div><\/li><\/ul><\/div><\/div>\n
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