Hot and Sour Soup

• 2 cups chicken or vegetable broth
• 1 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground ginger
• 2 ounces shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1/2 cup tofu, diced
• 2 green onions, thinly sliced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 egg, beaten (optional)

Steps

1. 1 In a medium pot, bring broth, water, rice vinegar, soy sauce, sesame oil, white pepper, and ginger to a simmer.
2. 2 Add mushrooms and bok choy, cooking until tender, about 5 minutes.
3. 3 Stir in tofu and cook for 2 more minutes.
4. 4 Slowly pour in the cornstarch slurry, stirring constantly until soup thickens.
5. 5 If using, gently stir in the beaten egg to create ribbons.
6. 6 Toss in the green onions and cook for another minute.

Nutrition

Tips

• Adjust the spice level with more or less white pepper to suit your taste.
• For a richer flavor, use homemade broth if you have it on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat.

Serving Suggestions

• Serve with a side of steamed rice or a simple green salad for a complete meal.

FAQ