Chinese Soup
Dive into the comforting warmth of this hearty Chinese Soup, a perfect blend of bold flavors and nourishing ingredients. Featuring a fragrant base of chicken or vegetable stock, this recipe harmonizes earthy dried shiitake mushrooms, tender tofu, and crisp bamboo shoots. The addition of soy sauce, black vinegar, and a hint of white pepper creates a harmonious balance of savory, tangy, and spicy notes, while delicate egg ribbons give the soup a velvety texture. Thickened with a simple cornstarch slurry and finished with sesame oil, this classic Chinese hot-and-sour-inspired soup is irresistibly satisfying. Garnished with fresh green onions and optionally spiced with chili oil, it’s a quick, versatile dish that’s ready in just 35 minutes and perfect for an appetizer or light meal.
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Recipe Information
Ingredients
- 6 cups chicken or vegetable stock
- 1 cup dried shiitake mushrooms
- 8 ounces firm tofu
- 1 cup bamboo shoots
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar or rice vinegar
- 2 tablespoons cornstarch
- 3 tablespoons water
- 0.5 teaspoons white pepper
- 1 teaspoons chili oil (optional)
- 1 large egg
- 2 tablespoons green onions (sliced)
- 1 teaspoons sesame oil
Instructions
Soak the dried shiitake mushrooms in warm water for 20 minutes or until softened. Once softened, slice them thinly and set aside.
Cut the tofu into thin strips and rinse the bamboo shoots thoroughly. Set both aside.
In a large pot, bring the chicken or vegetable stock to a simmer over medium heat.
Add the sliced shiitake mushrooms, bamboo shoots, soy sauce, and vinegar to the pot. Stir well and simmer for 5 minutes.
In a small bowl, mix the cornstarch and water until smooth. Gradually stir this slurry into the soup to thicken it slightly. Let it cook for an additional 2-3 minutes.
Season the soup with white pepper and, if desired, chili oil for heat.
Crack the egg into a small bowl and whisk it lightly. Slowly drizzle the beaten egg into the pot while continuously stirring to create egg ribbons.
Gently add the tofu strips into the soup and let them warm through for 1-2 minutes.
Remove the pot from the heat and drizzle in the sesame oil. Adjust seasoning with additional vinegar or soy sauce as needed.
Ladle the hot and sour soup into bowls, garnish with sliced green onions, and serve immediately.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 7292 mg | 317% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 17.7 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 65.5 mcg | 328% | |
| Calcium | 509 mg | 39% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3590 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
