CHINESE HOT & SOUR SOUP, SOPA CHINA AGRIA Y PICANTE

1
Juliann Esquivel

By
@Juliann

This is a super fast recipe for hot and sour soup. I buy premade chicken broth "College Inn" add some fresh veggies, tofu, sliced pork meat, vinegar and chile paste and it's delicious. Great when I am in a hurry and want a quick light dinner. Enjoy

Rating:

★★★★★ 1 vote

Comments:
Serves:
6/8
Prep:
15 Min
Cook:
30 Min

Ingredients

  • 4 box
    32 oz each, of college inn chicken broth
  • 3 large
    carrots, cubed or sliced
  • 5 large
    stalks of bok choy rinsed, sliced
  • 1 pt
    white button mushrooms sliced
  • 1 small
    onion sliced
  • 1 c
    scallions sliced whites and greens together
  • 1 box
    8 ounces cubed firm tofu
  • 4 Tbsp
    rice vinegar
  • 2 Tbsp
    soy sauce, dark
  • 2 Tbsp
    red chile paste mixed in 8 ounces of water
  • 1/2 lb
    pre cooked thin sliced pork meat, i use left over pork lion from a previous meal.
  • 1 tsp
    garlic powder
  • 2 Tbsp
    chicken base, i use better than bouillon brand
  • 2 large
    beaten eggs (optional)
  • 1 c
    cold water (optional)
  • 2 Tbsp
    corn starch (optional)
  • 1/4 tsp
    ground black pepper (optional)
  • 2 large
    limes juiced

How to Make CHINESE HOT & SOUR SOUP, SOPA CHINA AGRIA Y PICANTE

Step-by-Step

  1. Add the four boxes of chicken broth to a large pot, add the sliced pork meat, sliced onion, carrots, mushrooms and bok choy. Cover pot and cook veggies for 10 minutes. Next add the garlic powder, cubed tofu and the black pepper. simmer another 10 minutes.
  2. Next add the vinegar, lime juice,soy sauce, red chile paste with the water, and the chicken base. Continue to simmer for 10 more minutes and serve with diced scallions on top of each bowl.
  3. If you want your soup to have a thicker consistency dissolve the corn starch in the cup of cold water and add to the soup. When it has thickend some pour into the hot soup your beaten eggs slowly a little at a time in a circle and with the spoon mix one way only until you have poured all the eggs into the soup. Cover and simmer for about 3 minutes serve with diced scallions on top.
  4. The soup I have pictured above does not have the corn starch, or eggs in it because we are dieting. I assure you that the corn starch and the eggs give this soup a hearty and delicious flavor. Enjoy

Printable Recipe Card

About CHINESE HOT & SOUR SOUP, SOPA CHINA AGRIA Y PICANTE

Course/Dish: Vegetable Soup
Collection: Asian Inspired
Other Tag: Quick & Easy



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