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