Hot and Sour Soup
Hot and Sour Soup is the perfect recipe for a quick, weeknight dinner. It's better than take-out!
Ingredients
- 6 cups beef broth
- ½ cup sliced mushrooms
- ¼ cup soy sauce regular or reduced sodium
- ¼ cup rice wine vinegar or white vinegar
- 1 tablespoon sriracha sauce
- 1 teaspoon white pepper
- 3 tablespoons cornstarch arrowroot or tapioca starch
- 3 tablespoons cold water
- 2 large eggs well beaten
- 6 oz. firm tofu sliced into thin strips
- 2 green onions sliced
Instructions
- Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes.
- Thicken: In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
- Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion.
- Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.
Notes
- To Store: Keep in an air tight container in the fridge for up to 3 days.
- To Freeze: It can be frozen for up to 3 months in a freezer-safe container.
- To Reheat: Thaw completely and heat on the stovetop or in the microwave.
Nutrition
Calories: 110kcalCarbohydrates: 7gProtein: 10gFat: 4g