Cantonese Hot and Sour Soup
A classic Cantonese soup with a balance of spicy and tangy flavors, perfect for a cultural culinary experience. This recipe is designed to be easy to follow for those unfamiliar with Cantonese cuisine.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 cups chicken or vegetable broth
- ½ 1/2 cup sliced bamboo shoots
- ½ 1/2 cup sliced shiitake mushrooms
- ½ 1/4 cup rice vinegar
- 1 ½ tbsp soy sauce
- ½ tsp sesame oil
- ½ 1/2 tsp ground white pepper
- ½ 1/2 tsp ground ginger
- ½ 1/4 tsp crushed red pepper flakes (adjust to taste)
- ½ 1/4 cup cornstarch mixed with 1/4 cup water (slurry)
- ½ 1/2 cup firm tofu, cubed
- 1 eggs, beaten
- ½ 1/4 cup sliced green onions
- ½ 1/4 cup chopped cilantro
- ½ Salt to taste
Instructions
- In a pot, bring the chicken or vegetable broth to a simmer.
- Add bamboo shoots, shiitake mushrooms, rice vinegar, soy sauce, sesame oil, white pepper, ginger, and red pepper flakes. Simmer for 10 minutes.
- Stir in the cornstarch slurry to thicken the soup.
- Gently stir in the tofu cubes and let simmer for another 5 minutes.
- While stirring the soup in a circular motion, slowly pour in the beaten eggs to create ribbons.
- Season with salt if needed.
- Serve hot, garnished with sliced green onions and chopped cilantro.
Nutritional Estimates
Per serving · 2 servings total
| calories | 120 |
|---|---|
| protein | 8g |
| carbohydrates | 15g |
| fat | 4g |
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