Hot and Sour Soup
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
Ingredients
Scale
- 4 stalks green onion (diced)
- 1 tbs ginger minced
- 1 tsp crushed red pepper
- 8 oz. tofu (firm) sliced into small cubes.
- 4 c. vegetable stock
- 1 tbs chili garlic sauce
- 8 oz shiitake mushrooms
- 2 tbs cornstarch (mixed with 1/4 c. water)
- 1/4 c. soy sauce
- 2 tbs rice vinegar
- 1 tbs sesame oil
- salt and pepper to taste
- 2 eggs
Instructions
- Begin by heating a large sauce pot over medium heat.
- Add a little sesame seed oil, and saute the green onion, ginger, and crushed red pepper, until soft and fragrant. ~8 min.
- Add the tofu, and continue cooking until the sides are browned.
- Slowly pour in the vegetable stock, and bring to a boil.
- Reduce heat to a simmer.
- Add chili garlic sauce, soy sauce, sesame oil, shiitake mushrooms, and vinegar. Cook for another 2-3 minutes.
- In a separate bowl, mix the cornstarch with 1/4 cup of water. Slowly pour this in the soup mixture. Let simmer for 10 min.
- Whisk eggs in a separate bowl, and slowly pour the egg mixture in the soup, while stirring, so the egg gets cooked in narrow spirals.
- Simmer the soup for another 5 min. adding salt and pepper to taste. Remove from heat, and serve immediately.
Notes
- When adding the eggs, make sure the soup is being stirred, and slowly pouring eggs in.
- Browning/seering the tofu locks in the flavors, and keeps the tofu together.
- Make sure all the cornstarch is mixed in the water before adding to soup, otherwise you will get white lumps.
Find it online: https://www.hardyeatin.com/recipes/hot-and-sour-soup/
