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Deborah

Deborah Dana

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Recipe of Soup China Hot and Sour
Recipe

Soup China Hot and Sour

30 mins
Half
225
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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.
Learn more about Deborah Dana

Ingredients

5 portions
  • 4 cups chicken soup, or beef broth
  • 10 shitakes mushrooms, dehydrated
  • 1 1/2 cups Water
  • 5 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 4 tablespoons cornstarch
  • 250 grams tofu
  • 1 egg, lightly shakes
  • 4 tablespoons chives, 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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