A classic Indo-Chinese favorite, Hot and Sour Soup delivers a perfect balance of spice and tang. This hearty soup features a blend of vegetables, tofu, chicken, and mushrooms simmered in a flavorful broth enriched with soy sauce, vinegar, and a hint of chili. It’s thickened just right and finished with a drizzle of sesame oil and a dash of pepper. Ideal for cold evenings or as a flavorful appetizer, this soup satisfies the craving for something warm, bold, and comforting with every spoonful.
Hot and Sour Soup
0 out of 5 stars (based on 0 reviews)
Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 250 Grams
- Tofu – 100 Grams
- Mushroom – 1 Cup
- Carrot – 0.5 Cup
- Cabbage – 0.5 Cup
- Green Chili – 2 Pieces
- Soy Sauce – 3 Tbsp
- Vinegar – 2 Tbsp
- Cornflour – 3 Tbsp
- Egg – 1 Piece
- black pepper – 1 Tsp
- Salt – 1 Tsp
- Sesame Oil – 1 Tsp
Nutrition
Per Serving
280 Kcal
Calories
22 g
Protein
740 Mg
Sodium
65 Mg
Cholesterol
2.1 Mg
Iron
Directions
Step 1
Boil the chicken in water until fully cooked. Shred it into thin strips and set aside.
Step 2
In a pot, add 4 cups of water and bring to a boil. Add shredded chicken, tofu cubes, mushrooms, carrots, and cabbage.
Step 3
Stir in soy sauce and vinegar, followed by finely chopped green chilies. Let it simmer on medium heat for 10 minutes.
Step 4
In a separate bowl, mix cornflour with half a cup of water until smooth. Pour into the simmering soup, stirring constantly.
Step 5
Continue stirring until the soup thickens to your desired consistency.
Step 6
Crack an egg into a small bowl and beat it. Slowly pour it into the hot soup while stirring to form egg ribbons.
Step 7
Add black pepper and salt. Taste and adjust seasoning if needed.
Step 8
Reduce the heat and drizzle sesame oil over the soup just before turning off the flame.
Step 9
Let it rest for 5 minutes to allow flavors to meld together.
Step 10
Serve hot, garnished with spring onions or extra chili if preferred.
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