hot and sour soup

Name: Hot and Sour Soup
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 cup(s) shiitake mushrooms stemmed and sliced; 5 cup(s) chicken stock; 1 tablespoon(s) soy sauce; 2 - boneless skinless chicken thighs cut into bite size pieces; 1 cup(s) cubed tofu; 1/2 teaspoon(s) white pepper; 4 tablespoon(s) white vinegar; 4 tablespoon(s) cornstarch mixed with 5 tbsp. water; 1 large egg beaten; - a couple of drops of sesame oil; 2 - scallions green parts only thinly sliced

(1 RATING)

20 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jul 26, 2016

Best tasting hot and sour soup I have ever had.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 4 to 6

Ingredients

1 cup shiitake mushrooms stemmed and sliced
5 cups chicken stock
1 tablespoon soy sauce
2 - boneless skinless chicken thighs cut into bite size pieces
1 cup cubed tofu
1/2 teaspoon white pepper
4 tablespoons white vinegar
4 tablespoons cornstarch mixed with 5 tbsp. water
1 large egg beaten
- a couple of drops of sesame oil
2 - scallions green parts only thinly sliced

How To Make hot and sour soup

Step 1

Add the chicken stock and soy sauce to a large pot. Bring to a boil. Reduce the heat to a simmer. Add the chicken and mushrooms. Cook about 4 minutes. Add the tofu, pepper, and vinegar to the pot. Cook 2 minutes. Stir in the cornstarch mixture and cook until thickened whisk in the egg. Cook about two more minutes whisking constantly. Add the sesame oil. Ladle into bowls and garnish with scallions.
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