Easy Hot and Sour Soup (Better Than Takeout!) | Food Wishes

tofu

🥗Healthier: silken tofu

💰Cheaper: tempeh

Silken tofu is lower in calories, while tempeh is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and using seasoned water can be a budget-friendly option.

Rehydrate dried shiitake mushrooms in hot water until soft, about 20-30 minutes, covering with a paper towel to keep them submerged.

Drain and slice the rehydrated shiitake mushrooms thinly.

Prepare bamboo shoots from a can, slice carrot thinly using a potato peeler, and slice red pepper thinly.

Chop green onions, using the white parts for the soup and the green parts for garnish.

Finely mince ginger, using a generous amount.

Dice tofu into small cubes.

Mix together 2 tablespoons of soy sauce, seasoned rice vinegar, 1 teaspoon of ground white pepper, and a little sesame oil in a bowl.

Whisk together 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry.

Beat 2 large eggs in a separate bowl.

Heat a saucepan over medium-high heat and add 1-2 teaspoons of vegetable oil.

Add the white parts of the green onions, minced ginger, and sliced shiitake mushrooms to the pan, cooking for about 2 minutes while stirring.

Pour in chicken broth and bring to a simmer, then lower heat and simmer for 5 minutes.

Add sliced carrots, red pepper, bamboo shoots, and diced tofu to the pot along with the hot and sour mixture; stir to combine and simmer for another 5 minutes.

Increase heat to medium-high until the mixture is boiling, then stir in the beaten eggs in a steady stream while stirring continuously.

Wait for the soup to return to a boil, then reduce heat to medium and stir in the cornstarch slurry until thickened.

Taste and adjust seasoning with more soy sauce if needed, then stir in the green parts of the green onions before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens