Hot Sour Soup

"Because the hot sour soup is a quick one to make. We don’t simmer the vegetables for long. The actual cooking time is only 10 minutes. By cutting the vegetable thinly into strips, they’ll be easier to cook. Within the 10 minutes, the carrots and broccoli stems are not going to be melt-in-your-mouth tender, but they will be soft and still crunchy, which is exactly what we want. Other ingredients will be cooked almost instantly in the boiling broth. If you do some heavy eating during holidays or parties, give your stomach a break or cleanse by enjoying this hot sour soup the next day. Your taste buds will be happy too!"

NotesIf desired, you can add 2 sticks imitation crab meat in the soup. Add it with the tofu at step 2. Imitation crab meat contains wheat.

Click here for the easy recipe

Serves6 People

Preparation Time15 min

Cooking Time10 min

Ingredients

1/2 cup shiitake mushrooms, sliced
1/2 cup enoki mushrooms
1/2 cup carrots, cut into matchsticks
1/2 cup broccoli stems, cut into matchsticks (stems, not florets)
6 cups chicken broth (I used homemade) or vegetable broth (if vegan)
1/2 teaspoon brown sugar
3 tablespoons balsamic vinegar
1/4 (16-ounce) black extra firm tofu, cut into strips
2 tablespoons cornstarch, dissolved in 1/4 cup cold water
1 egg, beaten

Place shiitake mushrooms, enoki mushrooms, carrots, broccoli stems and chicken broth or vegetable broth in a large saucepan. Add a pinch of salt and bring to a boil.
Turn the heat to medium, add sugar, vinegar and tofu. Gently stir.
Slowly stir in the dissolved cornstarch in the soup. Keep stirring. The soup will start thickening. Add the beaten egg and immediately start stirring. Turn off the heat. The egg should break into very small pieces floating on the surface of the soup.
Season the soup with 2 teaspoons ground black pepper first. Taste and add more if desired. (I found that 3/4 teaspoons black pepper is perfect for my taste. But you can adjust the amount according to your preference.) Dish and garnish with cilantro. Serve warm.

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kmcartoonity 62072 74

Feb 21, 2017

I love the variety of textures in this soup recipe - crunch from the carrots and the broccoli stems, the softness of the tofu, and the chewiness of the mushrooms make it very pleasing to the tooth. However, on the recipe provided here there is no mention of the "hot" part of the hot and sour soup. I added crushed red pepper flakes to mine as well as tossing in a couple of dried cayenne peppers.