Hot And Sour Soup

Name: Hot and Sour Soup (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 8 cups Chicken Broth; 4 oz Pork Tenderloin-thinly sliced; 4 oz Chicken Breast-thinly sliced; 1 cup Mushrooms-sliced; 1/2 cup Bamboo Shoots-julienned; 1/4 cup Carrots-julienned; 2 Green Onions-thinly sliced, plus more for garnish; 3 tbsp Soy Sauce; 2 tbsp Rice Vinegar; 1 tbsp Sesame Oil; 1 tbsp Cornstarch; 1 tsp White Pepper; 1/2 tsp Red Pepper Flakes; 2 Eggs-lightly beaten

⏱45 min

👥6

🔥180 cal

Easy

🍽️Chinese

🥗Dairy-Free

A comforting and flavorful soup with a balance of spicy, sour, and savory notes. This version uses readily available ingredients and is perfect for a weeknight meal.

8 cups Chicken Broth

4 oz Pork Tenderloin-thinly sliced

4 oz Chicken Breast-thinly sliced

1 cup Mushrooms-sliced

1/2 cup Bamboo Shoots-julienned

See all 14 ingredients ↓

(0 reviews)

⏱45 min

👥6

🔥180 cal

Easy

🍽️Chinese

🥗Dairy-Free

A comforting and flavorful soup with a balance of spicy, sour, and savory notes. This version uses readily available ingredients and is perfect for a weeknight meal.

#Soup #Asian #Spicy #Comfort Food

Instructions

In a medium bowl, whisk together all Sauce ingredients until smooth. Set aside.
Bring Broth to a boil in a large pot. Add Pork and Chicken and cook for 2-3 minutes, until cooked through.
Add Mushrooms, Bamboo Shoots, and Carrots to the pot and cook for another 3-5 minutes, until slightly softened.
Slowly drizzle the beaten Eggs into the boiling broth, stirring gently to create egg ribbons.
Pour the Sauce into the pot and stir continuously until the soup thickens, about 1-2 minutes.
Stir in Green Onions and Red Pepper Flakes. Taste and adjust seasoning as needed.
Garnish with additional Green Onions before serving.

Ingredients

Broth
8 cups 1.9 L Chicken Broth
Protein
4 oz 113 g Pork Tenderloin-thinly sliced
4 oz 113 g Chicken Breast-thinly sliced
Vegetables
1 cup 140 g Mushrooms-sliced
1/2 cup 70 g Bamboo Shoots-julienned
1/4 cup 30 g Carrots-julienned
2 2 Green Onions-thinly sliced, plus more for garnish
Sauce
3 tbsp 45 mL Soy Sauce
2 tbsp 30 mL Rice Vinegar
1 tbsp 15 mL Sesame Oil
1 tbsp 15 mL Cornstarch
1 tsp 5 mL White Pepper
1/2 tsp 2.5 mL Red Pepper Flakes
Other
2 2 Eggs-lightly beaten

Equipment

Large pot
Medium bowl
Whisk

Instructions

In a medium bowl, whisk together all Sauce ingredients until smooth. Set aside.
Bring Broth to a boil in a large pot. Add Pork and Chicken and cook for 2-3 minutes, until cooked through.
Add Mushrooms, Bamboo Shoots, and Carrots to the pot and cook for another 3-5 minutes, until slightly softened.
Slowly drizzle the beaten Eggs into the boiling broth, stirring gently to create egg ribbons.
Pour the Sauce into the pot and stir continuously until the soup thickens, about 1-2 minutes.
Stir in Green Onions and Red Pepper Flakes. Taste and adjust seasoning as needed.
Garnish with additional Green Onions before serving.

Nutrition per serving

Calories 180