Starter
Hot and Sour Soup
30 minServes 3Nutri-Score B€
B
30 min
30 minHot and Sour Soup
what you need
Ingredients
chicken stockPantry900 ml
dried shiitake mushrooms (soaked 10 min in hot water)Produce40 g
carrots (shredded)Produce35 g- bamboo shoots (shredded)Produce40 g
saltSpices3 g- chicken powderPantry4 g
light soy saucePantry15 ml
sugarPantry3 g- dark soy saucePantry5 ml
medium firm tofu (cut into strips)Fresh100 g- cornstarchPantry8 g
water (for the slurry)Other30 ml
egg (large, beaten)Dairy1 piece- black Chinese vinegarPantry15 ml
ground pepperSpices2 g- sesame oilPantry5 ml
per serving
Nutrition
111kcal
- Carbs
- 10 g
- Proteins
- 7 g
- Fat
- 5 g
what you’ll use
Tools
Stockpot
Mixing bowl
Whisk
step by step
Method
- Step 1
Soak the mushrooms
- Place the dried shiitake mushrooms in a bowl and cover with hot boiled water.
- Leave them to hydrate.
- Step 2
Make the cornstarch slurry
- Combine the cornstarch and water in a small bowl.
- Mix well and set aside.
- Step 3
Beat the egg
- Beat the egg in a small bowl and set aside.
- Step 4
Build the broth
- In a pot, add the chicken stock, soaked mushrooms, shredded carrots, bamboo shoots, salt, chicken powder, light soy sauce, sugar and dark soy sauce.
- Bring to a boil, then lower to medium heat and cook until the carrots are a bit softer.
- Step 5
Add tofu and thicken
- Add the tofu strips to the pot.
- Stir the cornstarch slurry and pour it in.
- When it comes back to a boil, lower the heat to low.
- Step 6
Stir in the egg
- Slowly stir the soup while pouring in the beaten egg in a thin stream.
- Step 7
Finish and serve
- Turn off the heat and stir in the black Chinese vinegar and ground pepper.
- Add a drizzle of sesame oil and serve.
most cooked first