10-minute Hot & Sour Soup - Marion's Kitchen

chicken breast

🥗Healthier: skinless chicken thighs

💰Cheaper: canned chicken

Thighs are often more flavorful and cheaper than breasts.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: dried mushrooms

Button mushrooms are more accessible and still provide a good texture.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and higher protein.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more versatile.

Use a julienne vegetable peeler to shred 1 carrot into fine strips, or use pre-shredded carrot from the supermarket.

Slice enoki mushrooms and shiitake mushrooms, removing the tough stems from the shiitake.

Slice firm tofu into fine slices.

Add bamboo shoots and shredded cooked rotisserie chicken to the pot.

Pour in store-bought chicken stock and bring the mixture to a boil on the stovetop.

Add light soy sauce, dark soy sauce, white vinegar, and black pepper to the boiling mixture.

Allow the soup to bubble and infuse the flavors for a few minutes.

Mix corn flour with a little water and add it to the soup to thicken it.

Taste the soup and adjust seasoning with more vinegar or salt if needed.

Add more black pepper to taste.

Serve the soup and sprinkle with chopped spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens