It’s that time of the year when you need to make a bowl of nice hot soup to keep you warm during the cold winter nights. You already have the healthy barley soup recipe, the vegan khao soi soup recipe and the lentil soup recipe to enjoy. You should definitely also give this Chinese hot and sour recipe a try as soon as you can.
There is just something about Chinese soup recipes, that I can never quite put my finger on. With this one you can use either chicken or vegetable broth. I know the recipe asks for shitake mushrooms, but I have made it with different types of mushrooms before. The bamboo shoots are sometimes difficult to find, so I just politely leave them out. Hey, it’s not my fault if I don’t have any available, is it? LOL Soup should be ready to enjoy in just 20 minutes.
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Here’s What You’ll Need:
- chicken broth or chicken stock or vegetable broth
- shiitake mushrooms
- bamboo shoots
- firm tofu
- cloves garlic
- ginger
- balsamic vinegar
- rice vinegar or red wine vinegar
- chili sauce, such as sambal oelek or sriracha
- soy sauce
- brown sugar
- corn starch
- eggs
- toasted sesame seed oil
- white pepper or black pepper
- green onions
- cutting board
- sharp knife
- grater
- large saucepan
The recipe is pretty simple and straight forward. The first step involves just boiling most of the ingredients in a large sauce pan. Then bringing to a simmer before adding in the cornstarch and water mixture that helps thicken the soup. The eggs go in next, followed by the sesame oil, white pepper and lastly the green onions. Voila, your soup is ready to be served! 🙂
You can get the full recipe & instructions on the Closet Cooking blog, here…
Quick And Easy Chinese
Hot And Sour Soup
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