Hot and sour soup – is a well-liked instance of Sichuan delicacies. Related variations derive from Hunan province, close to Beijing, and from Beijing delicacies itself, the place it could even be referred to as Hulatang, or “Pepper Scorching Soup”.
Optavia Hot and Sour Soup Recipe
Description
Chinese Hot and sour soup broth are made with hen inventory which is flavored with typical Asian substances similar to soy sauce, sugar, pepper, and ginger. The soup is thickened barely utilizing cornstarch/cornflour Hot and sour soup – is a well-liked instance of Sichuan delicacies. Related variations derive from Hunan province, close to Beijing, and from Beijing delicacies itself, the place it could even be referred to as Hulatang, or “Pepper Scorching Soup”.
Ingredients
Instructions
- In a large soup pot, combine water and mushrooms, and bring to a gentle boil.
- Stir in the cider vinegar, soy sauce, and rice wine vinegar. Add the tofu slices and bamboo shoots; stir gently. Lower the heat and simmer, uncovered, for about 10 minutes.
- Pour in the eggs in a very thin stream. Count to 5, and stir a few times slowly. Garnish with scallions and season with pepper.
Notes
- If you want a slightly thick consistency you can add 1 or 2 teaspoons more of the cornstarch.
- I recommend storing this soup for a day only in the refrigerator. Vegetable soups are best enjoyed when hot and freshly cooked.
Serving Size 2
Servings 2
- Amount Per Serving
- Calories 290
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 16g6%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.