Chinese Hot and Sour Soup


 


Preparation Time: 15 min.
Difficulty: Novice
Total Calories: 230 kcal


Ingredients:


  • 500ml of chicken broth
  • 100g of firm tofu, cubed
  • 50g of shiitake mushrooms, sliced
  • 1 medium carrot, julienned
  • 50g of bamboo shoots, sliced
  • 1 tablespoon of soy sauce
  • 1 tablespoon of rice vinegar
  • 2 teaspoons of cornstarch mixed with 2 tablespoons of water
  • 2 tablespoons of chopped green onions
  • 1 teaspoon of sesame oil
  • 1 teaspoon of white pepper
  • 1 egg, lightly beaten

Kitchen Tools Needed:


  • saucepan
  • whisk
  • measuring cups
  • ladle

Instructions:


  • In a saucepan, bring the chicken broth to a simmer over medium heat.
  • Add the cubed tofu, sliced shiitake mushrooms, julienned carrot, and bamboo shoots to the broth. Cook for about 5 minutes until the vegetables are tender.
  • Stir in the soy sauce, rice vinegar, and white pepper, and let it simmer for another 2 minutes.
  • Mix the cornstarch and water to form a slurry, then gradually stir it into the soup to thicken.
  • Slowly pour the beaten egg into the soup while stirring gently to create egg ribbons.
  • Remove from heat and stir in the sesame oil and chopped green onions.
  • Ladle the soup into bowls and serve hot.

Macros:

  • Total Calories: 230kcal
  • Carbs: 20g
  • Proteins: 25g
  • Fats: 10g

0/Post a Comment/Comments