Description
A delightful balance of heat and tang, hot and sour soup features earthy mushrooms, silky tofu, and a vibrant broth, perfect for a cozy meal.
Ingredients
- 1 cup mushrooms, sliced
- 1 cup tofu, cubed
- 1/2 cup bamboo shoots, sliced
- 4 cups vegetable broth
- 2 eggs, beaten
- 2 tablespoons vinegar
- 1 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch (optional for thickening)
- Salt to taste
- Chopped green onions for garnish
Instructions
- Bring the vegetable broth to a boil in a pot.
- Add the sliced mushrooms, tofu, and bamboo shoots.
- Reduce heat and let simmer for about 5-10 minutes.
- Stir in vinegar and soy sauce.
- Slowly drizzle the beaten eggs into the soup while stirring to create silky egg ribbons.
- If using, mix cornstarch with a little water to create a slurry and add it to the soup to thicken.
- Season with white pepper and salt to taste.
- Serve hot, garnished with chopped green onions.
Notes
Experiment with adding different vegetables for a unique twist. Make the soup a day ahead for better flavor integration.
