Easy Hot and Sour Soup with Chicken and Tofu

Name: Easy Hot and Sour Soup with Chicken and Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 8 oz chicken breast, thinly sliced; 8 oz firm tofu, cut into strips; 2 large eggs, beaten; 1 carrot, julienned; 8 oz bamboo shoots; 4 oz mushrooms; 1 tsp minced ginger; 6-8 cups unsalted chicken broth; 1/3 cup cornstarch; 1 tbsp water; 3 tsp oil; 2 tsp dark soy sauce; 1 tbsp light soy sauce; 1/3 cup black rice vinegar; 1 tsp sesame oil; 1 tsp white pepper powder; 1/4 tsp sugar; 1/2 tsp salt; 2 green onions

Servings6 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

chicken breast, thinly sliced
8 oz
firm tofu, cut into strips
8 oz
large eggs, beaten
2
carrot, julienned
1
bamboo shoots
8 oz
mushrooms
4 oz
minced ginger
1 tsp
unsalted chicken broth
6 cups
cornstarch
0.3 cup
water
1 tbsp
oil
3 tsp
dark soy sauce
2 tsp
light soy sauce
1 tbsp
black rice vinegar
0.3 cup
sesame oil
1 tsp
white pepper powder
1 tsp
sugar
0.3 tsp
salt
0.5 tsp
green onions
2

Step-by-Step Instructions

Prepare all ingredients before cooking. Julienne the carrot, slice the bamboo shoots and mushrooms, cut the tofu into thin strips, slice the green onions, and set everything aside in separate bowls.

Slice the chicken into thin strips. In a bowl, toss it with minced ginger, a pinch of salt, 1 tbsp water, 1 tsp cornstarch, and 1 tsp oil until evenly coated. Let it marinate while you prepare the remaining components.

Beat the eggs in a small bowl. In another bowl, make a cornstarch slurry by mixing the remaining cornstarch with enough cold water to form a smooth, pourable mixture. Stir again before using, as it settles quickly.