Authentic Chinese Hot and Sour Soup | Tangy, Spicy Comfort
Discover how to create authentic Chinese hot and sour soup with silky egg ribbons, tender tofu, and mushrooms in a tangy, spicy broth. Ready in under 30 minutes!
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Chopsticks
- Ladle
- Serving bowl
- Airtight container
- Refrigerator
Ingredients
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (or white vinegar)
- 2 tablespoons cornstarch, mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce
- 1 teaspoon ground white pepper (optional)
- 1 block (400g) firm tofu, diced into small cubes
- 1 cup mushrooms, thinly sliced (shiitake, button, or wood ear)
- 1/2 cup bamboo shoots, julienned
- 1 medium carrot, julienned
- 2 eggs, lightly beaten
- 2 green onions, thinly sliced
- Fresh cilantro, chopped
- Additional chili oil or soy sauce, to taste
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