Ingredients for Hunan Hot And Sour Soup
- 6 cups Vegetable Stock
- 2 cloves Garlic Cloves
- 1 tablespoon Gingerroot
- 1 teaspoon Black Pepper
- 2 tablespoons Tamari
- 1 cup Shiitake Mushrooms
- 1/2 cup Firm Tofu
- 1 cup Napa Cabbage
- 1/2 cup Carrot
- 1/2 cup Frozen Peas
- 2 tablespoons Rice Vinegar
- 1 tablespoon Mirin
- 1 tablespoon Cornstarch
- 2 tablespoons Cold Water
- 2 large Eggs
- 2 tablespoons Green Onion
- 2 tablespoons Cilantro
- 1/2 cup Cooked Chicken
- 1-2 teaspoons Hot Chili Paste
- 1/2 cup Cooked Pork
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How to Make Hunan Hot And Sour Soup
- Heat 6 cups of vegetable or chicken stock in a 2 1/2- to 3-quart saucepan over medium-high heat.
- Add 2 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon black pepper, and 2 tablespoons tamari.
- Reduce heat to low and simmer for 1 minute.
- Add 1 cup sliced mushrooms, 1/2 cup cubed firm tofu, 1 cup shredded cabbage, 1/2 cup shredded carrots, 1/2 cup frozen peas, and 1/2 cup cooked chicken or pork (diced).
- Stir and simmer for 5 minutes, or until vegetables are tender-crisp.
- In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon mirin, and 1 tablespoon cornstarch. Slowly pour the mixture into the soup while stirring constantly.
- Continue to cook and stir until the soup thickens, about 1 minute.
- Stir in 1-2 teaspoons of chili garlic sauce or paste, or to your desired level of spiciness.
- Remove from heat.
- Slowly drizzle in 2 lightly beaten eggs while stirring gently to create ribbons of egg in the soup.
- Garnish with 2 tablespoons chopped green onions or cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
11g
Fat
7g
Carbs
3g
