Hot And Sour Soup 1

This authentic Hot and Sour Soup balances bold flavors with comforting textures. The broth is deeply savory from chicken bouillon and soy sauce, brightened by the sharp tang of white wine vinegar and the gentle heat of white pepper. Tender chicken breast, firm tofu cubes, crisp snow peas, and chewy bamboo shoots provide a delightful variety of textures in every spoonful. Silky egg ribbons swirl through the thickened cornstarch broth, adding richness without heaviness. It is the perfect midweek dinner or appetizer for a larger meal, offering a warming embrace on chilly evenings. The combination of aromatics and umami creates a complex flavor profile that feels both restaurant-quality and home-cooked. Serve it hot, garnished with fresh green onions, for an immediate taste of Asian culinary tradition.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Chinese

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 287

Description

This authentic Hot and Sour Soup balances bold flavors with comforting textures. The broth is deeply savory from chicken bouillon and soy sauce, brightened by the sharp tang of white wine vinegar and the gentle heat of white pepper. Tender chicken breast, firm tofu cubes, crisp snow peas, and chewy bamboo shoots provide a delightful variety of textures in every spoonful. Silky egg ribbons swirl through the thickened cornstarch broth, adding richness without heaviness. It is the perfect midweek dinner or appetizer for a larger meal, offering a warming embrace on chilly evenings. The combination of aromatics and umami creates a complex flavor profile that feels both restaurant-quality and home-cooked. Serve it hot, garnished with fresh green onions, for an immediate taste of Asian culinary tradition.

Directions

1
Cut the chicken breasts into thin 1/8-inch slices.
2
Place chicken slices in a bowl and toss with 1 tablespoon of soy sauce to marinate.
3
Heat salad oil in a large pot or Dutch oven over medium-high heat.
4
Cook the marinated chicken slices until tender and just cooked through, about 3 minutes.
5
Remove the cooked chicken from the pot and set aside.
6
In the same pot, add the remaining 3 tablespoons of soy sauce, water, chicken bouillon cubes, white pepper, snow peas, bamboo shoots, red pepper strips, and white wine vinegar.
7
Heat the mixture to a boil, stirring frequently to dissolve the bouillon cubes.
8
Reduce heat to low and simmer for 10 minutes, or until the vegetables are tender.
9
Return the cooked chicken and the firm tofu cubes to the pot.
10
Bring the soup back to a gentle boil over medium heat.
11
In a small bowl, whisk together the cornstarch and 1/3 cup of cold water until completely smooth.
12
Gradually pour the cornstarch mixture into the simmering soup while stirring constantly until the broth thickens and becomes smooth.
13
Beat the eggs in a separate small bowl.
14
Slowly pour the beaten eggs into the hot soup while stirring gently in a circular motion to create thin egg ribbons.
15
Serve immediately, sprinkling each bowl with thinly sliced green onions.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 287kcal

% Daily Value *
Total Fat 27g42%
Saturated Fat 2.4g12%
Cholesterol 39mg13%
Sodium 128mg6%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.4g2%
Sugars 0.6g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/hot-and-sour-soup-1/