Hot and Sour Soup

Time to Cook: 
10 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
4
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Warm up this winter with an extremely easy and fast homemade soup that's a departure from boring old chicken noodle! Vinegar adds a bit of bite for the sour, but you have control of the heat. I used sriracha in this version, so you can adjust the heat in the soup to your liking or skip it altogether. Make this soup to use up leftover cooked pork, or you can substitute chicken and add some tofu, even.  An egg added to the broth adds a little extra dimension to it, with strings throughout the soup adding some richness.

My family loved this soup so much so that they devoured the entire pot, then begged me to make it again, as soon as possible. I have a feeling that when cold and flu season strikes our house this is going to be the new favourite remedy!

A quick and economical soup to warm you on a winter day.

Ingredients

100 grams fresh shitake mushrooms, sliced

4 cups low sodium chicken stock

1 cup water

1 tbsp low sodium soy sauce

1/2 cup bamboo shoots, cut in shoestrings

200 grams cooked pork

4 tbsp white vinegar

1/4 tsp sriracha hot sauce (optional-or add more!)

1 egg

2 green onions, sliced

sesame oil

3 Tbsp cornstarch


Directions

1. Bring the chicken broth, water, and soy sauce to a boil over medium heat.

shitake mushrooms

2. While the broth is warming up, slice up your shitake mushrooms, pork, and bamboo shoots. The pork should be in strips about1/2 inch long and 1/4 wide. Arrange on a plate so they will be easy to add later.

hot and sour soup

3. When the broth is at a boil, add the pork, bamboo shoots, and mushrooms. Turn the heat down, cover, and let simmer for about 3-4 minutes.

4. In a separate bowl, whisk the cornstarch with 4 tbsp water until smooth. Stir into the pot and turn the heat back up, bringing the soup back to a boil. Continue to stir until the mixture thickens up slightly. 

5. Stir in the vinegar, sriracha, and cracked pepper. Remove from the heat.

beaten egg

6. Beat the egg gently in a small bowl and add to the pot, continuing to stir gently as it cooks throughout.

hot and sour soup

7. Serve the soup with a drizzle of sesame oil and sprinkling of green onion.

Adapted from The Kitchn