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Hot and Sour Soup

This hot and sour soup with a bone broth base tastes as good as your favorite Chinese joint (but better for you). It’s quick and easy to make in five steps.

Course Soup
Cuisine Chinese
Keyword hot and sour soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 153 kcal
Author Sharon Chen

Ingredients

  • 1/2 cup shiitake mushrooms sliced
  • 1/2 cup enoki mushrooms
  • 1/2 cup carrots cut into matchsticks
  • 1/2 cup broccoli stems cut into matchsticks (stems, not florets)
  • 6 cups Kettle & Fire Chicken Bone Broth
  • 1/2 tsp brown sugar
  • 3 tbsp balsamic vinegar
  • 1/4 (16-ounce) block extra-firm tofu cut into strips
  • 2 tbsp cornstarch dissolved in 1/4 cup cold water
  • 1 egg beaten
  • 3/4 tsp ground black pepper
  • Fresh cilantro leaves for garnishing

Instructions

  1. Place shiitake mushrooms, enoki mushrooms, carrots, broccoli stems and Kettle & Fire Chicken Bone Broth in a large saucepan. Add a pinch of salt and bring to a boil.

  2. Place shiitake mushrooms, enoki mushrooms, carrots, broccoli stems and Kettle & Fire Chicken Bone Broth in a large saucepan. Add a pinch of salt and bring to a boil.

  3. Turn the heat to medium, add sugar, vinegar, and tofu. Gently stir.

  4. Slowly stir the dissolved cornstarch into the soup. Keep stirring. The soup will start thickening.

  5. Add the beaten egg and immediately start stirring. Turn off the heat. The egg should break into very small pieces that float on the surface of the soup.

  6. Season the soup with 1/4 teaspoon ground black pepper first. Taste and add more if desired. (I found that 3/4 teaspoon black pepper is perfect for my taste, but you can adjust the amount according to your preference.) Dish and garnish with cilantro. Serve warm.

Recipe Notes

If desired, you can add 2 sticks imitation crab meat to the soup. Add it with the tofu at step 2. Imitation crab meat contains wheat, so if you do add it, note that it will no longer be gluten-free.