Egg-Free Hot and Sour Soup
A spicy and tangy soup filled with mushrooms, tofu, and bamboo shoots. This version is carefully crafted to be completely free of eggs.
Ingredients
- 6 cups Chicken broth or vegetable broth
- about 113 g Dried shiitake mushrooms (soaked)
- 1/2 cup Bamboo shoots (julienned)
- 1 cup Tofu (firm, cubed)
- 1/4 cup Wood ear mushrooms (soaked)
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon White pepper
- 2 tablespoons Cornstarch
- 1/4 cup Water
- 2 tablespoons Green onions (chopped)
- 1 teaspoon Sesame oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, bring chicken broth or vegetable broth to a boil.
- 2Add sliced shiitake mushrooms, bamboo shoots, tofu, and wood ear mushrooms to the pot.
- 3Reduce heat and simmer for 10 minutes.
- 4Stir in rice vinegar, soy sauce, and white pepper.
- 5In a small bowl, mix cornstarch with water to form a slurry. Add the slurry to the pot and cook for 1-2 minutes, until the soup has thickened.
- 6Garnish with green onions and sesame oil. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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