Quick and Easy Chinese Hot and Sour Soup
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4(2 cup servings)
A pantry friendly Chinese hot and sour soup that is so quick and easy to make and so much better than take out that you’ll never order it out again!
![Hot And Sour Soup](http://allfood.recipes/wp-content/uploads/2016/08/Hot-And-Sour-Soup-Recipe.jpg)
Hot And Sour Soup
Ingredients
- 2 teaspoons brown sugar
- 1 tablespoon chili sauce or sriracha
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1/2-inch piece ginger, grated ( about 2 teaspoon)
- 2 cloves garlic, minced
- 1 cup firm tofu, pressed until drained and chopped into strips
- 1 cup shitake mushrooms, thinly sliced
- 1 cup cooked chicken, shredded
- 1 (8 oz.) can bamboo shoots, drained and finely chopped
- 6 cups chicken broth or chicken stock or vegetable broth
- 2 tablespoons cornstarch
- 4 tablespoons cold water
- 2 eggs, lightly beaten
Garnish:
- 2 teaspoons toasted sesame seed oil
- black or white pepper, to taste
- 4 green onions, finely chopped,
directions
- Heat chicken broth over medium-high and add cooked chicken, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and Let mixture simmer for 5 minutes.
- In a small bowl whisk cornstarch into 4 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.
Cook for another 4-7 minutes, or until soup is thickened. - Take your beaten eggs and slowly pour in the eggs in a thin stream while stirring the soup cook for 25 seconds
For garnish: In small bowl mix sesame oil, white pepper and green onions. - Ladle soup into serving bowls and garnish with sesame mix.
Serve hot and enjoy!
![Hot And Sour Soup](http://allfood.recipes/wp-content/uploads/2016/08/Hot-And-Sour-Soup-.jpg)
Recipe adapted from Closet Cooking