Name: Easy 20-min. Hot and Sour Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4 cups low-sodium chicken stock; 1/2 tbsp regular soy sauce; 2 tsp dark soy sauce; 1 tsp sesame oil; 1 tsp chicken bouillon powder; 1/4 tsp white granulated sugar; 5 shiitake mushrooms (sliced); 1/2 cup soft tofu (cut into strips); 1/4 cup carrot (julienned); 1 green onion (finely chopped); 1-2 tbsp red chili (sliced (optional)); 2 tbsp white vinegar (add more if you like it more sour); Salt & white pepper (season to taste); 2 tbsp cornstarch (or potato starch); 1/4 cup cold water; 2 large eggs (beaten)

Easy 20-min. Hot and Sour Soup

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Experience the comforting warmth of Easy 20-min. Hot and Sour Soup, a flavorful dish that brings together the perfect balance of spicy and tangy notes. This quick recipe is ideal for busy weeknights or when you want a cozy meal that won’t take much time to prepare. Packed with fresh vegetables, tofu, and a delicious broth, this soup is not just satisfying but also nutritious. Customize it to your liking by adjusting the spice levels or adding extra protein for a heartier dish. In just 20 minutes, you can indulge in a homemade bowl of goodness that’s sure to impress family and friends.

Author: Emma
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Main
Method: Cooking
Cuisine: Asian

Ingredients

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4 cups low-sodium chicken stock
1/2 tbsp regular soy sauce
2 tsp dark soy sauce
1 tsp sesame oil
1 tsp chicken bouillon powder
1/4 tsp white granulated sugar
5 shiitake mushrooms (sliced)
1/2 cup soft tofu (cut into strips)
1/4 cup carrot (julienned)
1 green onion (finely chopped)
1–2 tbsp red chili (sliced (optional))
2 tbsp white vinegar (add more if you like it more sour)
Salt & white pepper (season to taste)
2 tbsp cornstarch (or potato starch)
1/4 cup cold water
2 large eggs (beaten)

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Instructions

In a small bowl, mix cornstarch with cold water; set aside.
In a medium pot, combine chicken stock, regular soy sauce, dark soy sauce, sugar, chicken bouillon powder, and sesame oil. Bring to a boil over medium-high heat.
Reduce heat to low-medium; add shiitake mushrooms, carrots, and red chili if using. Simmer uncovered for 1–2 minutes.
Gently stir in soft tofu.
Slowly add the cornstarch slurry while stirring; let simmer for another 30–60 seconds until slightly thickened.
Stir in beaten eggs slowly to create ribbons.
Season with chopped green onions, white vinegar, salt, and white pepper to taste.

Nutrition

Serving Size: 1 bowl (about 300g)
Calories: 180
Sugar: 2g
Sodium: 850mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 10g
Cholesterol: 140mg

Find it online: https://emmadishes.com/easy-20-min-hot-and-sour-soup/