Hot and Sour Hotpot Soup
Dive into a bowl of bold, tangy comfort with this Hot and Sour Hotpot Soup, a vibrant dish inspired by traditional Asian flavors. Simmered with a rich base of chicken or vegetable broth, this soup is infused with the aromatic heat of Sichuan peppercorns, fresh ginger, and garlic, balanced perfectly with tangy rice vinegar and savory soy sauce. Hearty cubes of tofu, tender bok choy, and a medley of mushrooms contribute to its texture and depth, while a swirl of beaten egg creates delicate ribbons for a silky finish. Thickened slightly with a cornstarch slurry and topped with sesame oil and fresh green onions, this soup is hearty, satisfying, and ready in just 35 minutes. Perfect for cozy nights or when you're craving something zesty and warming, this Hot and Sour Hotpot Soup is a tantalizing, easy-to-make dish that blends spice, tang, and umami in every spoonful.
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Recipe Information
Ingredients
- 8 cups Chicken or vegetable broth
- 1 teaspoon Sichuan peppercorns
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Red chili paste
- 0.25 cup Rice vinegar
- 3 tablespoons Soy sauce
- 1 block Firm tofu, cubed
- 1 cup Button mushrooms, sliced
- 1 medium Carrot, julienned
- 2 heads Bok choy, roughly chopped
- 1 bunch Fresh enoki mushrooms (optional)
- 2 tablespoons Cornstarch
- 0.25 cup Cold water
- 1 large Egg, beaten
- 1 teaspoon Sesame oil
- 3 stalks Green onions, sliced
Instructions
In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
Add Sichuan peppercorns, minced garlic, and minced ginger to the pot. Simmer for 2-3 minutes to infuse the broth with flavor.
Stir in the red chili paste, rice vinegar, and soy sauce. Adjust to taste if more tanginess or saltiness is needed.
Add the cubed tofu, sliced button mushrooms, julienned carrot, and bok choy to the broth. Let it cook for 5-7 minutes until the vegetables are tender but still crisp.
If using optional fresh enoki mushrooms, add them now and simmer for another 2 minutes.
In a small bowl, mix the cornstarch and cold water to create a slurry. Slowly whisk this mixture into the soup to slightly thicken it.
While stirring gently, slowly pour the beaten egg in a thin stream into the soup to form silky ribbons.
Drizzle sesame oil over the soup and give it a final stir.
Ladle the Hot and Sour Hotpot Soup into bowls and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 412 mg | 32% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1093 mg | 23% | |
*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.
