Ingredients for Oriental Hot N Sour Soup
- 6 cups chicken broth
- 1 tablespoon sliced fresh ginger root
- 1 teaspoon black peppercorns
- 1/4 cup sliced green onions
- 1/2 cup sliced red bell pepper
- 1 cup sliced mushrooms
- 1/2 cup bamboo shoots (drained)
- 2 tablespoons rice wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon sesame oil
- salt, as needed
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How to Make Oriental Hot N Sour Soup
- In a large pot (at least 6 quarts), combine 6 cups chicken broth, 1 tablespoon sliced fresh ginger root, and 1 teaspoon black peppercorns. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer gently for 20 minutes to allow the flavors to meld.
- Carefully strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the ginger and peppercorns.
- Return the strained broth to the pot.
- Add 1/4 cup sliced green onions, 1/2 cup sliced red bell pepper, 1 cup sliced mushrooms, 1/2 cup bamboo shoots (drained), 2 tablespoons rice wine vinegar, 1 teaspoon chili powder (or more, to taste), and 1 teaspoon sesame oil.
- Bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes, or until the vegetables are tender-crisp but still retain some bite.
- Taste and adjust seasoning with additional rice wine vinegar, chili powder, or salt as needed.
- Ladle the soup into bowls. Garnish with extra green onions, if desired. Serve hot, optionally over cooked white or brown rice.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
3g
Carbs
1g
