Hot and Sour Soup Recipe

This is a go-to favorite for me particularly when I'm in a pinch on a weeknight. The broth itself is made out of staple flavorings that I always have on hand. And its easy to bulk it up with different options from the cupboard, fridge, or yard to make it a full meal. The best part is this recipe can be prepared as fast as boiling water.

Ingredients

• Broth
• 4 cups chicken or vegetable broth
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 tsp sesame oil
• 1/2 tsp sriracha or Asian chili sauce (more or less depending on desired heat level)
• salt and pepper to taste (may not need)
• 2 tbsp corn starch (optional as thickener)
• Ideas for additions:
• firm tofu cubed
• canned or fresh mushrooms
• canned bamboo shoots
• diced green onions
• cilantro
• shelled edamame
• matchstick carrots
• bean sprouts
• potstickers
• soba or ramen noodles
• egg ribbons (requires one egg)

Directions

• Combine the broth ingredients (except for the corn starch) in a pot and bring to a boil.
• To thicken the broth, mix corn starch in a bowl with 1/4 cup of the soup broth and whisk until smooth with no lumps. Then drizzle back into the soup pot while whisking. Broth will thicken after simmering for a couple minutes.
• If adding ingredients like fresh mushrooms that require pre-cooking, cook those first in the pot before adding the broth ingredients.
• Add ingredients that require heating like tofu, edamame, potstickers, or noodles and cook directly in the broth according to instructions.
• To create egg ribbons, beat one egg in a bowl and drizzle into simmering soup while whisking.
• Add fresh ingredients like diced green onion, cilantro, matchstick carrots, and bean sprouts at the end or directly in the serving bowl.