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Deborah

Deborah Dana

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Recipe of Soup China Hot and Sour
Deborah

Deborah Dana

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Recipe of Soup China Hot and Sour
Recipe

Soup China Hot and Sour

30 min
Not so easy
167
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This rich Chinese soup is made with a chicken broth, egg, tofu, mushrooms and soy sauce. It is very rich and has a spicy touch.
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Ingredients

5 servings
  • 4 cups of chicken soup or beef broth
  • 10 shitakes mushrooms dehydrated
  • 1 1/2 cups of Water
  • 5 spoonfuls of rice vinegar
  • 3 spoonfuls of soy sauce
  • 4 spoonfuls of cornstarch
  • 250 grams of tofu
  • 1 egg lightly shakes
  • 4 spoonfuls of scallion chopped fresh

    Preparation

    In a deep bowl start by combining the mushrooms with the hot water and allow them to hydrate for 20 minutes.
    In another deep bowl, mix the rice vinegar, soy and 1 tablespoon cornstarch.
    Remove the mushrooms from the water and cut into strips.
    In a saucepan over medium heat, put the chicken stock, the mushrooms and the water where the mushrooms were hydrated. Allow to boil, cover and cook for 3 more minutes.
    Add 3 tablespoons more cornstarch to the soup and allow it to continue cooking over medium heat until it is somewhat thicker.
    Add the tofu and the egg and continue cooking, with a spoon or a whisk, whisk the soup while cooking.
    Remove from heat and garnish with green onions. Serve

    PRESENTATION

    Accompany Oriental chili soup and vinegar when serving.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    204
    kcal
    10%
    Carbohydrates
    22.1
    g
    7.4%
    Proteins
    13.2
    g
    26%
    Lipids
    7.0
    g
    11%
    Fiber
    1.3
    g
    2.5%
    Sugar
    4.7
    g
    5.2%
    Cholesterol
    50.6
    mg
    17%
    Esha
    Rate this tip
    Ratings (2)
    Katya De Ruano
    29/10/2018 19:09:40
    Riquisima😍
    Rebe Delao
    11/11/2014 18:40:58
    Sopa China Hot and Sour Una de estas sopas para la resaca.

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