Ingredients for Chinese Hot Sour Soup
- Dried Chinese Mushrooms
- Shrimp
- 6 cups chicken broth
- Chinese Wine
- Light Soy Sauce
- Chili Sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water (for cornstarch slurry) + 1 tablespoon water (for egg)
- Cooked Ham
- Water Chestnuts
- Red Bell Pepper
- 1 tablespoon rice vinegar (added later)
- 1 teaspoon sesame oil (added later) + optional for garnish
- 1 large egg
- 1/2 cup chopped spring onions
- Bean Curd
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How to Make Chinese Hot Sour Soup
- In a large pot or Dutch oven, combine 6 cups chicken broth, 1/4 cup dry sherry or cooking wine, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon black vinegar, 1 teaspoon sesame oil, and 1 teaspoon chili garlic sauce. Bring to a boil over medium-high heat.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth. Slowly drizzle the cornstarch slurry into the boiling broth, whisking constantly to prevent lumps. Continue to whisk until the soup slightly thickens.
- Add 1 cup sliced mushrooms, 1/2 cup diced cooked ham, 1/2 cup water chestnuts (sliced), and 1/2 cup diced bell pepper to the pot. Simmer for 5 minutes, or until the vegetables are tender.
- Stir in 1 tablespoon rice vinegar and 1 teaspoon sesame oil.
- In a small bowl, lightly beat 1 large egg with 1 tablespoon of water.
- Slowly pour the egg mixture into the soup while stirring constantly to create thin ribbons of egg.
- Add 1/2 cup chopped spring onions, 1/2 cup cooked shrimp (peeled and deveined), and 1/2 cup silken tofu (crumbled).
- Simmer for 1 minute, or until the shrimp and tofu are heated through. Do not overcook.
- Ladle the hot and sour soup into bowls and serve immediately. Garnish with extra spring onions and a drizzle of sesame oil, if desired.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
10g
Fat
10g
Carbs
3g
