Hot and sour chicken soup II
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Ingredients
- 4 cups chicken broth
- 1 chicken breast boneless, skinless, thinly sliced
- 1 cup sliced mushrooms
- 1/2 cup tofu firm, diced
- 1/4 cup bamboo shoots sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon grated ginger
- 1 clove garlic minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 egg beaten
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add the sliced chicken, mushrooms, tofu, bamboo shoots, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes to the pot. Stir well to combine.
- Let the soup simmer for about 10-15 minutes until the chicken is cooked through and the vegetables are tender.
- Slowly pour in the cornstarch mixture while stirring continuously to thicken the soup.
- Drizzle the beaten egg into the soup while stirring gently to create egg ribbons.
- Season with salt and pepper to taste.
- Serve the hot and sour chicken soup hot, garnished with chopped green onions and cilantro.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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