Ingredients
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1 thinly sliced Boneless, skinless chicken breasts
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4 cups Chicken broth
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2 tablespoons Soy sauce
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1 tablespoon Cornstarch
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1 tablespoon Vegetable oil
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2 cloves, minced Garlic
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1 tablespoon grated Ginger
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1/2 cup sliced Mushrooms
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1/2 cup sliced Bamboo shoots
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1/4 cup sliced Spring Onion
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1/4 cup diced Tofu
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1 beaten Egg
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1/2 teaspoon Sesame oil
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to taste Salt and Pepper
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Optional garnish Chopped cilantro and sliced chili peppers
Directions
Hot and Sour Chicken Soup is a flavorful, tangy soup made with tender chicken, mushrooms, bamboo shoots, and a tangy broth. It’s a delicious combination of heat and sourness that will warm you up and leave you wanting more. It features tender chicken slices, mushrooms, bamboo shoots, tofu, and a variety of aromatic ingredients like garlic and ginger. The broth is made with chicken broth, rice vinegar, and soy sauce, creating a savory and tangy base. This soup is warming, comforting, and sure to satisfy your taste buds.
Steps
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1
Done
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In a small bowl, whisk together the rice vinegar, soy sauce, and cornstarch until the cornstarch is dissolved. Set aside. |
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2
Done
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Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant. |
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3
Done
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Add the thinly sliced chicken breast to the pot and cook until they are no longer pink, about 5 minutes. |
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4
Done
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Pour in the chicken broth and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes. |
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5
Done
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Add the sliced mushrooms, bamboo shoots, green onions, and diced tofu to the pot. Stir in the rice vinegar mixture and let the soup simmer for another 5 minutes. |
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6
Done
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In a slow, steady stream, pour the beaten egg into the soup while stirring gently. The egg will cook and form ribbons in the soup. |
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7
Done
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Stir in the sesame oil and season with salt and pepper to taste. |
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8
Done
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Ladle the hot and sour chicken soup into bowls and garnish with chopped cilantro and sliced chili peppers if desired. That's it! Your hot and sour chicken soup is ready to be enjoyed. |
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