Hot and Sour Soup

Ingredients

• 3 white button mushrooms (sliced; can substitute with oyster, brown, or wood ear mushrooms)
• 4 oz bamboo shoots (cut into matchsticks)
• 0.25 cup shredded carrots
• 8 oz silken tofu (can substitute with firm tofu; cut into small pieces)
• 32 oz beef broth (one box)
• 4 tbsp low sodium soy sauce
• 4 tbsp rice vinegar (add more for extra tanginess)
• 1 tbsp Sriracha (add more for extra heat)
• 0.25 tsp white pepper
• 3 tbsp water (for cornstarch slurry)
• 3 tbsp cornstarch (add more for a thicker soup)
• 2 eggs (whisked)
• 2 green onions (sliced; can use frozen)
• crushed red pepper flakes (optional, for extra spice)

Steps

1. 1

   Prepare the vegetables: Slice 3 white button mushrooms. Cut 4 ounces of bamboo shoots into thin matchsticks. Shred enough carrots to make 1/4 cup.

2. 2

   Cut 8 ounces of tofu (silken or firm) into small bite-sized pieces. If using silken tofu, handle carefully as it is fragile.

3. 3

   In a large pot, pour in 32 ounces of beef broth. Add 4 tablespoons of low sodium soy sauce, 4 tablespoons of rice vinegar, 1 tablespoon of Sriracha, and 1/4 teaspoon of white pepper.

4. 4

   Add the prepared mushrooms, bamboo shoots, and carrots to the pot. Bring the mixture to a boil over medium-high heat.

5. 5

   While the soup is coming to a boil, prepare a cornstarch slurry by mixing 3 tablespoons of water with 3 tablespoons of cornstarch in a small bowl until smooth.

6. 6

   Once the soup is boiling, slowly pour in the cornstarch slurry while stirring constantly. Continue to stir until the soup thickens.

7. 7

   In a separate bowl, whisk 2 eggs. While stirring the soup in a circular motion, slowly drizzle in the whisked eggs to create egg ribbons (similar to egg drop soup).

8. 8

   Add the sliced green onions and the tofu to the pot. Stir very gently to avoid breaking the tofu, especially if using silken tofu.

9. 9

   If desired, add crushed red pepper flakes for additional heat. Give the soup one last gentle stir and serve hot.

Notes

If you prefer a thicker soup, increase the amount of cornstarch in the slurry. For a tangier flavor, add an extra splash of rice vinegar. If you are not a fan of tofu, it can be omitted entirely.

Nutrition per serving

• soup
• asian
• hot and sour
• easy recipe
• quick meal
• egg drop
• tofu