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

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.

Ingredients

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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