I definitely outdid myself here! This hot and sour soup tastes just as good if not better than what you would get at a restaurant. The best part is there is no flour to act as a thickener, less salt in a restaurant, and I amped up the veggie game to make this a healthy, hearty, grounding dish. Want to learn how to make more recipes like this? Join me in one of two ways: take a cooking lesson with me or join my crash course cooking on April 9th. For now, enjoy the epic noms in this video! 😉😋🍲
- 4 cups chicken broth or chicken stock or vegetable broth
- 4 ounces shiitake mushrooms, thinly sliced
- 1 (8-ounce) can bamboo shoots, drained and thinly sliced
- 1-2 baby bok choy, thinly sliced
- 8 ounces firm tofu, drained and sliced in 1/4-inch strips
- 2 cloves garlic, grated
- 2 teaspoons ginger, grated
- 1 tablespoon balsamic vinegar
- 3 tablespoons rice vinegar or red wine vinegar
- 1 tablespoon chili sauce, such as sambal oelek or sriracha
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons brown sugar
- 2 tablespoons corn starch mixed into 2 tablespoons cold water
- 2 eggs, lightly beaten
- 2 teaspoons toasted sesame seed oil
- 1 teaspoon white pepper (or black pepper)
- 4 green onions, sliced
1) Bring the broth, mushrooms, bamboo shoots, bok choy, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes. 2) Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
3) Slowly pour in the eggs in a thin stream while stirring the soup.
4) Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!
As a bonus, I have decided to release my cooking demo to the public. For more recipes and cooking demos, check out my Facebook group where I give exclusive support to my community.