Hot and Sour Soup Recipe

Ingredients

• 6 cups of chicken or vegetable broth
• 1 cup of sliced mushrooms
• 1/2 cup of bamboo shoots
• 1/2 cup of sliced water chestnuts
• 1/4 cup of rice vinegar
• 2 tablespoons of soy sauce
• 1 tablespoon of chili garlic sauce
• 1 tablespoon of grated ginger
• 2 cloves of minced garlic
• 1/4 cup of cornstarch
• 2 eggs, beaten
• 1/4 cup of chopped scallions, for garnish

Instructions

1. In a large pot, bring the broth to a boil over medium-high heat.
2. Add in the mushrooms, bamboo shoots, water chestnuts, rice vinegar, soy sauce, chili garlic sauce, ginger, and garlic. Stir together.
3. In a small bowl, mix the cornstarch and 1/4 cup of water to make a slurry.
4. Slowly whisk the cornstarch slurry into the pot while stirring constantly.
5. Reduce the heat to low and let the soup simmer for 10 minutes.
6. While the soup is simmering, pour in the beaten eggs in a slow and steady stream while stirring the soup.
7. Remove the soup from the heat and let it cool for a few minutes.
8. Ladle the soup into bowls and garnish with chopped scallions.
9. Enjoy hot!

Verdict and Serving Suggestions

This hot and sour soup is the perfect blend of spicy and tangy. The combination of mushrooms, bamboo shoots, and water chestnuts add a great texture to the soup. The beaten eggs also add a nice creaminess to the broth. Serve this soup as an appetizer or as a main dish accompanied by steamed rice. This recipe makes about 4-6 servings.