Hot and Sour Soup

This hot and sour soup with a bone broth base tastes as good as your favorite
Chinese joint (but better for you). It’s quick and easy to make in five steps.

Servings: 6

Author:

Course:

Soup

Cuisine:

Chinese

Keywords:

hot and sour soup

Instructions

1 Place shiitake mushrooms, enoki mushrooms, carrots, broccoli stems and Kettle &
Fire Chicken Bone Broth in a large saucepan. Add a pinch of salt and bring to a
boil.
2 Place shiitake mushrooms, enoki mushrooms, carrots, broccoli stems and Kettle &
Fire Chicken Bone Broth in a large saucepan. Add a pinch of salt and bring to a
boil.
3 Turn the heat to medium, add sugar, vinegar, and tofu. Gently stir.
4 Slowly stir the dissolved cornstarch into the soup. Keep stirring. The soup will
start thickening.
5 Add the beaten egg and immediately start stirring. Turn off the heat. The egg
should break into very small pieces that float on the surface of the soup.
6 Season the soup with 1/4 teaspoon ground black pepper first. Taste and add more
if desired. (I found that 3/4 teaspoon black pepper is perfect for my taste, but
you can adjust the amount according to your preference.) Dish and garnish with
cilantro. Serve warm.

Hot and Sour Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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