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RECIPE
16 INGREDIENTS11 STEPS45min

Hot and Sour Soup

5.0
1 Ratings
Hot and Sour Soup is a Chinese-American restaurant favorite. A very hearty and tangy soup full of mushrooms, tofu, and bamboo shoots.
Hot and Sour Soup Recipe | SideChef
Hot and Sour Soup is a Chinese-American restaurant favorite. A very hearty and tangy soup full of mushrooms, tofu, and bamboo shoots.
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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Fulfilled by
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
45min
Total Time
$1.89
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
3
Dried Shiitake Mushrooms
1 oz
Wood Ear Mushrooms
3 Tbsp
1/2 cup
Water
6 cups
Chicken Stock
2 Tbsp
1 Tbsp
Brown Sugar
1 Tbsp
Sesame Oil
3/4 cup
Bamboo Shoots
1/2 Tbsp
Chili Oil
2
Eggs , lightly beaten
1/2 cup
Tofu , diced
3 dashes
Ground White Pepper
2 stalks
Scallions , chopped
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Nutrition Per Serving

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CALORIES
150
FAT
6.6 g
PROTEIN
11.3 g
CARBS
12.5 g

Cooking Instructions

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Step 1
Soak Dried Shiitake Mushrooms (3) and Wood Ear Mushrooms (1 oz) in hot water until they have reconstituted, about 20-30 minutes.
Step 2
Squeeze out any excess water from the mushrooms, then cut into thin slices.
Step 3
Mix Corn Starch (3 Tbsp) with Water (1/2 cup) . Stir well, then set aside.
Step 4
Bring Chicken Stock (6 cups) to a boil in a large pot over medium-high heat.
Step 5
In a small bowl, combine Apple Cider Vinegar (1/2 cup) , Soy Sauce (2 Tbsp) , Brown Sugar (1 Tbsp) , Sesame Oil (1 Tbsp) , and Dark Soy Sauce (1 tsp) . Pour this sauce mixture into the pot of chicken stock.
Step 6
Add the sliced mushrooms to the soup, followed by the Bamboo Shoots (3/4 cup) .
Step 7
Give the cornstarch mixture a good stir, then pour it into the soup. Stir the soup immediately to allow the cornstarch to thicken the soup evenly.
Step 8
Add Chili Oil (1/2 Tbsp) .
Step 9
Pour the Eggs (2) into the soup in a slow, steady stream. While pouring the eggs into the soup, use a pair of chopsticks to swirl the soup. Swirl quickly to get a thin, silky egg consistency, or swirl slowly to get a chunkier texture.
Step 10
Add the Tofu (1/2 cup) and the Ground White Pepper (3 dashes) . Stir to combine all ingredients.
Step 11
Transfer soup to serving bowls and top with Scallions (2 stalks) . Serve and enjoy!
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Nutrition Per Serving
Calories
150
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
65.5 mg
22%
Carbohydrates
12.5 g
5%
Fiber
4.4 g
16%
Sugars
3.0 g
--
Protein
11.3 g
23%
Sodium
437.8 mg
19%
Vitamin D
0.4 µg
2%
Calcium
77.1 mg
6%
Iron
1.4 mg
8%
Potassium
233.8 mg
5%
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