Hot and Sour Soup

Even though it’s seen as a staple food of many Chinese restaurants, I didn’t grow up knowing what hot and sour soup really was. Originating from the Sichuan province, hot and sour soup is exactly what it sounds like: hot and sour. The flavors pair perfectly, and the addition of tofu and eggs give a hearty portion of protein and texture that contrasts well with the crunchy wood ear mushroom.

Hot and Sour Soup
Prep Time: 10 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients

• 2 eggs, beaten
• 4-5 cups stock of choice
• 10 g dried wood ear mushroom, rehydrated
• 20 g dried shiitake mushroom, rehydrated and sliced
• 2 tbsp tamari/soy sauce
• 2 tbsp rice vinegar
• 1 tsp chili powder
• 2 tsp ginger, grated
• 2 cloves garlic, grated
• 2 tbsp corn starch
• Kosher salt to taste
• Optional: white pepper, scallions, cilantro, sliced firm tofu
  
  

Directions

1. Whisk 2 tbsp stock into cornstarch to make slurry. Set aside.
2. Heat remaining stock, tamari/soy sauce, vinegar, chili powder, ginger, and garlic in medium-sized pot over high heat until it comes to a simmer. Reduce to medium heat.
3. Pour in cornstarch slurry and cook for 5 minutes, stirring occasionally until slightly thickened.
4. Create a whirlpool in the liquid with a fork or whisk. Continue stirring as you slowly pour in whisked eggs to create ribbons of egg in the water.
5. Add any optional seasonings and salt. Adjust with more vinegar or chili to taste.
6. Remove from heat and garnish with scallions and cilantro. Top with sliced tofu and serve immediately.

Per serving (no optional ingredients): 81 calories: 9.2 g carbs; 2.6 g fat; 5.1 g protein