Hot & sour soup

Name: Hot & sour soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 180 g Tofu; 100 g Fresh shiitake mushrooms; 8 g Dried wood ear mushrooms; 100 g Tinned bamboo shoots, drained; 50 g Egg, without shell; 800 g Prepared vegetable stock; 25 g Soy sauce; 35 g Plain rice vinegar; 2 g Black pepper; 15 g Corn starch; 40 g Water; 5 g Sesame oil; 20 g Spring onion

Tofu, mushrooms and egg ribbons in a peppery sour broth.

Estimated total time: 30 minutes3 portionsAbout 150 kcal per portion

Hot and sour soup — real photograph of the prepared dish — Photo: BrokenSphere · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

180 g Tofu
100 g Fresh shiitake mushrooms
8 g Dried wood ear mushrooms
100 g Tinned bamboo shoots, drained
50 g Egg, without shell
800 g Prepared vegetable stock
25 g Soy sauce
35 g Plain rice vinegar
2 g Black pepper
15 g Corn starch
40 g Water
5 g Sesame oil
20 g Spring onion

Method

Soak dried wood ear in warm water for 15 minutes, rinse and slice. Cut tofu and bamboo into thin strips; slice shiitake.
Bring stock to a simmer, add mushrooms, tofu and bamboo and cook for 8 minutes. Stir in soy sauce, vinegar and pepper.
Mix corn starch with water, stir into the simmering soup and cook for 1–2 minutes until lightly thickened.
Slowly pour in beaten egg while stirring gently to create ribbons. Cook for 1 minute until set, then finish with sesame oil and spring onion.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

酸辣汤

Allergens and ingredient checks

Listed allergens: celery, eggs, gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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