Hot and Sour Soup Recipe

This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!

8 cups chicken or vegetable stock
8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
optional: 1 (8-ounce) can bamboo shoots, drained
1/4 cup rice vinegar, or more to taste
1/4 cup reduced-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1/4 cup cornstarch
2 large eggs, whisked
8 ounces firm tofu*, cut into 1/2-inch cubes
4 green onions (scallions), thinly sliced
1 teaspoon toasted sesame oil
Kosher salt and black pepper (or white pepper**)

Set aside ¼ cup of the chicken or vegetable stock for later use.
Next stap recipe instructions:

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