How to Make How to Make Hot and Sour Soup
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
Ingredients (17)
- 1 oz carrot shredded
- 2 oz shiitake mushrooms sliced
- 3 oz soft tofu cut into 1/2” cubes
- 6 oz skinless boneless chicken breast cut into chunks
- 2 tbsp white vinegar
- 1 tsp ginger chopped
- 1 tbsp canola oil
- 1 tbsp sesame oil
- 1 1/2 cup unsalted chicken broth
- 1 1/2 tbsp reduced sodium soy sauce
- 1/2 tsp hoisin sauce
- 1/2 tsp red pepper flakes
- 1/4 tsp ground black pepper
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp scallion chopped
- 1 medium egg
INSTRUCTIONS
Prep:
Chop the onion: Break a knob off a ginger root and use a spoon to scrape the skin off. Once it’s peeled, slice it as thinly as possible, cut the slices into strips, and cut the strips into tiny cubes. Measure out about 1 tsp.
Shred the carrot: Stand a grater on a cutting board with one hand. Hold a carrot in the other hand, and run the carrot against the grater, twisting while grating to keep the shreds as short as possible. Measure out 1 oz.
Slice the mushrooms: Measure 2 oz shiitake mushrooms and cut them into 1/8” slices.
Cube the tofu: Remove the tofu block from the package. Drain, rinse, and cut it into 1/4” cubes. Measure out 3 oz and refrigerate the rest in an air-tight container for up to 4 days.
Cut the chicken breast: cut a 6-oz chicken breast into 4 chunks.
Cook:
Sauté the ginger: Heat 1 tbsp canola oil in a pot over medium heat for 30 seconds. Stir in 1 tsp chopped ginger for about 30 seconds.
Add the mushrooms: Add 2 oz shiitake mushrooms and stir to cook for 3 minutes.
Add the broth: Pour in 1 1/2 cup chicken broth.
Add the chicken, carrot, and seasonings: Add 6 oz chicken breast, 1 oz shredded carrot, 2 tbsp white vinegar, 1 1/2 tbsp low-sodium soy sauce, 1/2 tsp hoisin sauce, 1 tbsp sesame oil, 1/2 tsp red pepper flakes, and 1/4 tsp ground black pepper.
Simmer the soup: Simmer on medium heat for about 15 minutes.
Shred the chicken: Turn off the heat. Fish out the chicken cubes and shred them with two forks.
Add the chicken back along with tofu: Add the chicken back to the pot along with 3 oz soft tofu. Turn the heat back on medium.
Thicken the soup: Stir together 2 tbsp water and 2 tbsp cornstarch in a bowl. When the soup bubbles, add the mixture to the soup and gently stir until thickened.
Stir in the egg: Crack an egg into a bowl and beat it. Stir the soup with one hand, gently, and slowly pour in the egg to create streaks. Just as the egg cooks, turn off the heat.
Serve the soup: Ladle the soup into serving bowls and sprinkle 2 tbsp chopped scallion on top.
