Chinese Hot and Sour Soup Recipe

Name: Chinese Hot and Sour Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 Tbsp Sesame Oil,toasted; 1 tsp Brown Sugar; 1/4 Cup Carrot, julienned; 2 Oz Tofu,firm,cubed/sliced; 3 Cup Chicken Stock/Broth / Vegetable Stock/Broth; 1 Cup Mushroom,sliced(Shitake/Asian Brown/White Button); 2 Sprigs,Scallion / Spring Onion,chopped; 5 Oz Can Bamboo Shoots/ Fresh Bamboo Shoots,sliced; 3 Garlic,cloves,minced/chopped; 2 tsp Ginger,finely chopped; 2 Tbsp Rice Wine Vinegar / White Distilled Vinegar; 1 Tbsp Sriracha Chili Hot Sauce / Chili Sauce or Use Chili Flakes Red (Use in moderation as per tolerance); 2 Tbsp Soy Sauce; 1/2 tsp Chili Garlic Sauce; As per need Salt; 1 Chicken Bouillon Cube; 1/2 tsp White Pepper Powder; 1/4 Cup Cornstarch mixed with 1/4 Cup Water; 2 Eggs,lightly beaten

Ingredients

1 Tbsp Sesame Oil,toasted
1 tsp Brown Sugar
1/4 Cup Carrot, julienned
2 Oz Tofu,firm,cubed/sliced
3 Cup Chicken Stock/Broth / Vegetable Stock/Broth
1 Cup Mushroom,sliced(Shitake/Asian Brown/White Button)
2 Sprigs,Scallion / Spring Onion,chopped
5 Oz Can Bamboo Shoots/ Fresh Bamboo Shoots,sliced
3 Garlic,cloves,minced/chopped
2 tsp Ginger,finely chopped
2 Tbsp Rice Wine Vinegar / White Distilled Vinegar
1 Tbsp Sriracha Chili Hot Sauce / Chili Sauce or Use Chili Flakes Red (Use in moderation as per tolerance)
2 Tbsp Soy Sauce
1/2 tsp Chili Garlic Sauce
As per need Salt
1 Chicken Bouillon Cube
1/2 tsp White Pepper Powder
1/4 Cup Cornstarch mixed with 1/4 Cup Water
2 Eggs,lightly beaten

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 3 servings

Instructions

In a large stock pot/sauce pan,add sesame oil and when its hot,add ginger and garlic.
Fry for 1 min and then add carrot, fry further. Add the stock,sauces,pepper powder,mushrooms,scallions,bouillon,sugar and cook.
Once the soup comes to a boil,add the cornstarch slurry and mix well. Cook further. Add the tofu pieces and stir once.
Add the eggs in a single,slow stream and continuously stir the soup. Finally garnish with spring onion/scallion,greens. Serve hot.

Lunch Soups