Hot & Sour Soup 5

This classic Hot and Sour soup delivers a comforting bowl of complex flavors, balancing the sharp tang of white vinegar with the gentle heat of white pepper. The broth is rich and velvety, thickened slightly with cornstarch, and packed with tender chunks of chicken, firm tofu, and crisp bamboo shoots. Snow peas and red pepper add fresh texture and color, while the slow-cooked broth allows the aromatics to meld perfectly. Its an ideal dish for chilly evenings or when you need a warming, savory pick-me-up. Simple to assemble yet deeply satisfying, this soup showcases the harmony of sour and spicy notes, making it a favorite for weeknight dinners or comforting meal prep. Serve it hot with fresh green onions for the best experience.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 8

Calories: 261

Description

This classic Hot and Sour soup delivers a comforting bowl of complex flavors, balancing the sharp tang of white vinegar with the gentle heat of white pepper. The broth is rich and velvety, thickened slightly with cornstarch, and packed with tender chunks of chicken, firm tofu, and crisp bamboo shoots. Snow peas and red pepper add fresh texture and color, while the slow-cooked broth allows the aromatics to meld perfectly. Its an ideal dish for chilly evenings or when you need a warming, savory pick-me-up. Simple to assemble yet deeply satisfying, this soup showcases the harmony of sour and spicy notes, making it a favorite for weeknight dinners or comforting meal prep. Serve it hot with fresh green onions for the best experience.

Ingredients

4 Chicken Breasts, skind,boned
1 tablespoon Salad oil
3/4 teaspoon Ground white pepper
1/4 pound Snow peas
8 ounce Can bamboo shoots, drained
1 pound Firm tofu, cut bite size
2 Eggs
4 tablespoon Soy sauce
6 cup Water
3 tablespoon White wine vinegar
1 Red Pepper, thin strips
2 Chicken Bouillon cubes
1/3 cup Cornstarch
1 Green Onion, thinly sliced

Directions

1
Cut the chicken breasts into thin 1/8-inch slices.
2
Stir the chicken slices with 1 tablespoon of soy sauce in a bowl to marinate briefly.
3
Heat the salad oil in a large pot or Dutch oven over medium-high heat.
4
Cook the chicken slices in the oil until tender and cooked through, about 3 minutes.
5
Remove the cooked chicken from the pot and set aside.
6
In the same pot, combine 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 cubed tofu to the pot.
10
Bring the soup back to a gentle boil over medium heat.
11
In a small bowl, stir together the cornstarch and 1/3 cup of water until smooth and lump-free.
12
Gradually pour the cornstarch mixture into the simmering soup, stirring constantly until the broth thickens slightly and becomes smooth.
13
Beat the eggs in a small bowl.
14
Slowly pour the beaten eggs into the soup while stirring gently with a fork or ladle to create thin egg ribbons.
15
Cook for another minute until the egg is set but still tender.
16
Serve hot, sprinkling thinly sliced green onions over the top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 261kcal

% Daily Value *
Total Fat 26.6g41%
Saturated Fat 2.1g11%
Cholesterol 17.2mg6%
Sodium 115.2mg5%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.4g2%
Sugars 0.5g
Protein 2.5g5%

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

Keywords: hot and sour soup, chicken soup, tofu soup, asian cuisine, comfort food, spicy soup, tangy broth, quick dinner, winter warmer, chinese soup, vegetable soup, meal prep

Read it online: https://www.chefs-mate.com/recipe/hot-sour-soup-5/