I’ve gotten to where I make veggie sushi about once a week, or at least once every couple of weeks. This Hot & Sour Soup is an easy and delicious side to pair with the sushi. It’s super quick and easy to make all in one pot and it tastes even better than the one you order with take out. What’s even better is that you get to have control over just how hot or sour your soup is in the end.
I have seen a little difference in hot and soup soups out there. This one, to me, is more of a mixture between egg drop and hot and sour. I’m totally fine with that. I love egg drop soup as much as I do hot and sour. But, it is worth noting that you do DROP EGGS into this soup. It can be a scary thought, but I promise it’s easy peasy!
This is definitely a soup that will go into our meal rotation. I love how simple it is to make, taking all of 10 minutes from start to finish. Plus, it’s a damn good soup for just over 100 calories in a serving.
I paired this soup with some homemade veggie sushi for a perfectly simple and meatless dinner, but this would also be a good soup to go with salad or any asian inspired meal.
TheSkinnyFork.com A delicious asian soup that's a little spicy and a little sour. This one pot easy to make soup is sure to be a hit as part of lunch or dinner! Prep Time: 10 Minutes • Cook Time: 10 Minutes
Servings: 8 • Serving Size: About 1 Cup • Calories: 119 • Fat: 5 g • Saturated Fat: 1 g • Carb: 9 g • Fiber: 2 g • Protein: 12 g • Sugar: 2 g • Sodium: 869 mg
• 8 C. Reduced Sodium Chicken Broth, Divided
• 8 Oz. Sliced Mushrooms
• 1 (8 Oz.) Can Sliced Bamboo Shoots, Drained
• 1/4 C. Rice Vinegar
• 1/4 C. Low Sodium Soy Sauce
• 2 Tsp. Ground Ginger
• 1 Tsp. Chili Garlic Sauce
• 1/4 C. Cornstarch
• 8 Oz. Extra Firm Tofu, Cubed
• 4 Sliced Green Onions
• 1 Tsp. Toasted Sesame Oil
• Salt & White Pepper to Taste
• 2 Whole Large Eggs, Whisked
Directions:
Place 7 3/4 C. brother, 8 Oz. mushrooms, 8 Oz. bamboo shoots, 1/4 C. rice vinegar, 1/4 C. soy sauce, 2 Tsp. ground ginger and 1 Tsp. garlic sauce into the base of a large stock pot.
Heat over a medium high heat to bring to a simmer.
While heating up, mix the remaining 1/4 C. broth with 1/4 C. cornstarch to create a slurry.
Once the soup is simmering, stir in the slurry and allow to cook for a minute or two to thicken.
Add in the 8 Oz. tofu, the whites of the green onions, 1 Tsp. sesame oil and season with salt & white pepper to taste.
When the soup returns to a simmer, turn the heat off and stir steadily in one direction while pouring the whisked eggs into the soup to create the egg ribbons.
Divide evenly among bowls and garnish with the greens of the green onions.
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Kosher