Chicken Soup Recipe | Hot and Sour Soup | Chicken Soup for Winter | Restaurant Style Chicken Soup

tofu

🥗Healthier: edamame

💰Cheaper: chickpeas

Chickpeas provide a similar texture and protein content.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more readily available and less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos offer a similar flavor profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often less expensive and works similarly as a thickener.

Add 300 grams of chicken with bones to a pot and stir continuously.

Cook on high flame for about 3-4 minutes until it starts boiling.

Remove any foam that forms on top of the boiling chicken.

Cover the pot and simmer on medium flame for about 20 minutes.

Once the chicken is cooked, separate the meat from the bones and set aside.

In the same pot, bring the broth back to a boil.

Add half cup chopped cabbage and 2 tablespoons of chicken.

Add hot chili sauce and soy sauce to the pot.

Mix in half teaspoon of white pepper and half teaspoon of salt.

Prepare a slurry with 4 tablespoons of cornstarch and a little water, then add it to the soup while stirring.

Slowly pour in 1 beaten egg while stirring to create ribbons in the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens