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    Home » Recipes for People

    Hot and Sour Soup

    December 30, 2018 by Yappy Kitchen Leave a Comment

    When strangers treat you like friends.

    You know how it is when you taste something that you just L.O.V.E., and you want the recipe so bad, and you finally muster the courage to ask for it, and the person who made it is happy to share? Well, that's how I felt about this recipe and asking the creator if I could share it with you. And she was awesome to all of us! I was so excited she let me share it, because this has to be the best hot & sour soup on the planet!

    hot and sour soup

    As etiquette goes with professional bloggers, I emailed Ali at gimmesomeoven.com to ask permission to post my version of her recipe, which has hardly any changes because... perfection. I was nervous to get her reply. Well, she couldn’t have been more gracious and friendly.  She’s super cool!

    And - hey guys - Ali moved from the US to Spain recently. SPAIN! So, make this soup, go check out her site, and live vicariously a little.  Then come right back!

    overhead view of hot and sour soup in white bowl on wood cutting board

    Hot and Sour Soup

    adapted from www.gimmesomeoven.com/hot-and-sour-soup-recipe
    5 from 1 vote
    Print Rate
    Servings: 8
    Calories: 91kcal
    Author: Yappy Kitchen

    Ingredients

    soup part 1

    • 8 cups chicken broth sub vegetable broth for vegan and vegetarian
    • 8 ounces shiitake mushrooms
    • 8 ounces bamboo shoots
    • ¼ cup rice vinegar
    • ¼ cup low-sodium soy sauce
    • 2 teaspoons ground ginger
    • 1 teaspoon chili garlic sauce
    • 1 teaspoon sesame oil
    • ¼ teaspoon black pepper

    corn starch slurry

    • ¼ cup corn starch
    • ¼ cup water

    soup part 2

    • 2 eggs whisked; omit for vegan
    • 8 ounces extra firm tofu cut into ½-inch cubes
    • 4 scallions

    Instructions

    prep

    • Remove stems from shiitake mushrooms.  Slice caps into thin strips.
    • Cut bamboo shoots lengthwise into thin strips. Or not. It's up to you.
    • Wash and slice scallions. Get fancy and slice them on a diagonal.
    • Drain tofu. Cut into ½" squares.

    assemble

    • Add chicken or vegetable broth to large (8 quart-ish) pot over medium heat.  Add sliced mushrooms, bamboo shoots, rice vinegar, soy sauce, ground ginger, chili garlic sauce, sesame oil, and black pepper.  Bring to simmer.
    • In a small bowl or measuring cup, prepare corn starch slurry by stirring together cold water and corn starch.  Slowly drizzle into hot soup, stirring constantly.
    • Crack eggs into small bowl or measuring cup and whisk. 
      (I like to use a measuring cup for the corn starch slurry, then use it again for the eggs.  I like pouring these items from a vessel with a spout, and it's one less dish to wash.)
      Slowly drizzle beaten eggs into hot soup, letting the eggs form ribbons.
    • Stir in the tofu.  Stir in the green onions, reserving some for garnish if desired.
    • Enjoy!

    Nutrition

    Calories: 91kcal | Carbohydrates: 10g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 1229mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

    Equipment

    Mercer Culinary Green Santoku Knife, 7 in
    Mercer Culinary Green Santoku Knife, 7 in
    Saf-T-Grip Green Cutting Board, 18x12
    Saf-T-Grip Green Cutting Board, 18x12
    Vollrath Tribute Sauce/Stock Pot, 12 qt
    Vollrath Tribute Sauce/Stock Pot, 12 qt
    Stainless Steel Ladle, 8 oz
    Stainless Steel Ladle, 8 oz

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    Hi, I'm Kim! I was a personal chef and custom caterer for many years. I retired from being a business owner, but I still love to make food for people and dogs. Here I can share the best recipes with you, and we can yap about stuff.

    More about me →

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