Hot and Sour Soup

Ingredients

• 1 cup boiled and shredded chicken
• 5 cups chicken broth
• 0.5 cup carrots (chopped)
• 0.5 cup green bell peppers (chopped)
• 0.333 cup green onion (chopped)
• 1 tbsp fresh garlic (grated)
• 1 tbsp fresh ginger (chopped)
• salt and pepper (to taste)
• 3 tbsp soy sauce (or more to taste; source specifies 3–4 tbsp)
• 2 tbsp chili sauce
• 2 tbsp white vinegar
• 1 tbsp brown sugar
• 1 chicken bouillon cube (optional)
• 4 tbsp cornstarch
• 0.5 cup water (for the cornstarch slurry)
• 2 egg whites
• 2 tbsp oil

Steps

1. 1

   Heat the oil in a pot over medium heat.

2. 2

   Add the freshly chopped ginger and grated garlic. Sauté for 30 seconds.

3. 3

   Add the boiled, shredded chicken and mix well.

4. 4

   Add the chopped carrots and green bell peppers, and mix them into the pot.

5. 5

   Pour in the chicken broth. Mix, then let the soup simmer over medium heat for 5 minutes.

6. 6

   Add the chicken bouillon cube, if using.

7. 7

   In a bowl, mix together the soy sauce, white vinegar, chili sauce, and brown sugar.

8. 8

   Add the soy sauce mixture to the soup and mix.

9. 9

   In a bowl, combine the cornstarch with the half cup of water. Mix until smooth to make a slurry.

10. 10

    Turn the heat to high. Once the soup starts bubbling, add the cornstarch slurry.

11. 11

    Mix continuously for 2–3 minutes.

12. 12

    Beat the egg whites, then add them to the soup.

13. 13

    Cook for 2–3 minutes.

14. 14

    Season with salt and pepper to taste, then serve warm.

Notes

The source does not specify the exact amount of salt and pepper. Soy sauce may be increased to taste. The chicken bouillon cube is optional.

Nutrition per serving

• soup
• main
• East Asian
• chicken
• spicy
• savory
• tangy
• stovetop