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. |