Hot and Sour Soup

Hot and Sour Soup

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Website Slightly adapted from Closet Cooking

Ingredients

  • 900ml vegetable broth (or chicken)
  • 115g fresh shiitake mushrooms (stems removed and sliced)
  • 1 cup shredded carrots
  • 200g extra firm tofu (about ¾ of a package, sliced into ¼ inch pieces)
  • 2 cloves garlic (minced or grated)
  • 2 teaspoons fresh ginger (grated)
  • 3 tablespoons seasoned rice wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sriracha hot sauce
  • 2 tablespoons corn starch (mixed with 2 Tbsp cold water)
  • 2 large eggs (lightly beaten)
  • 2 teaspoons sesame oil
  • 3 green onions (sliced thinly)

Directions

1. Bring broth, mushrooms, carrots, tofu, garlic, ginger, vinegars, soy sauce and sriracha to a boil. Reduce heat and simmer for 5 minutes.
2. Stir in cornstarch mixture. Simmer until thickened, about 2 minutes. While stirring slowly add eggs to soup in a thin stream.
3. Add sesame oil, green onions and serve.