Description
Authentic Chinese hot and sour soup with loads of vegetables, tofu and an egg cooked in a rich chicken broth or vegetable broth.
Ingredients
Units
Scale
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup enoki mushrooms
- 1/2 cup carrots, cut into matchsticks
- 1/2 cup broccoli stems, cut into matchsticks (stems, not florets)
- 6 cups chicken bone broth
- 3 tablespoons rice vinegar
- 1 tablespoon coconut aminos
- 1/4 (16-ounce) black extra firm tofu, cut into strips
- 2 tablespoons cornstarch, dissolved in 1/4 cup cold water
- 1 egg, beaten
- 3/4 teaspoon ground black pepper
- Fresh cilantro leaves for garnishing
Instructions
- Place shiitake mushrooms, enoki mushrooms, carrots, broccoli stems, and chicken bone broth or vegetable broth in a large saucepan. Add a pinch of salt and bring to a boil.
- Turn the heat to medium, and add vinegar, coconut aminos, and tofu. Gently stir.
- Slowly stir in the dissolved cornstarch in the soup. Keep stirring. The soup will start thickening. Add the beaten egg and immediately start stirring. Turn off the heat. The egg should break into very small pieces floating on the surface of the soup.
- Season the soup with 1/4 teaspoon of ground black pepper first. Taste and add more if desired. (I found that 3/4 teaspoon black pepper is perfect for my taste. But you can adjust the amount according to your preference.) Dish and garnish with cilantro. Serve warm.
Notes
If desired, you can add 2 sticks imitation crab meat in the soup. Add it with the tofu at step 2. Imitation crab meat contains wheat.
Nutrition
- Serving Size: 1
- Calories: 153
- Sugar: 6g
- Sodium: 368.4mg
- Fat: 5.3g
- Carbohydrates: 15.9g
- Protein: 10.6g
- Cholesterol: 33.9mg
