Generally slurped as a precursor to large quantities of greasy (and delicious) American-Chinese food, hot and sour soup is often undervalued. On its own, it’s quite the lunch.
It’s a spicy alternative to chicken noodle soup, and it’s got twice the flavor! One bowl contains flavorful oyster mushrooms, green onions, protein from the egg ribbons, and the healing properties of fresh ginger.
If you’ve got a cold or a sore throat, this is the soup for you. The spices clear out any blocked noses and sooth the worst sore throats.
Quick Tip: When you are whisking the egg, try adding a teaspoon of water while whisking. The thin stream will be easier to ribbon in the heated soup. The key is to continually whisk while pouring the egg in as soon as it’s poured in!
If you are following this soup up with Chinese food, only serve 1/2 a cup per person – this version of the soup is quite filling because of the thickness.
- 4 cups plus 3 tablespoons of low sodium chicken broth
- 1 cup oyster mushrooms, stems removed
- 2½ tablespoons rice vinegar
- 3 tablespoons low sodium soy sauce
- ½ inch of fresh ginger, grated
- 1 heaping teaspoon chili garlic sauce
- 3 tablespoons cornstarch
- 1 egg, whisked
- 2 green onions, sliced (with white part)
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- In a large pot, heat the 4 cups of chicken broth, soy sauce, rice vinegar, mushrooms, ginger, and chili garlic sauce on medium high heat. Stir until it simmers. Add in salt and pepper.
- In a separate small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of remaining chicken broth until smooth. Pour into the heated broth mixture and stir immediately until thickened. Reduce heat.
- Pour in whisked egg in a thin stream while whisking continuously. (Egg ribbons will form)
- Add in green onions and mix on low heat for another minute.