Chinese Hot and Sour Soup

Name: Chinese Hot and Sour Soup
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 5
Cuisine: Asian
Ingredients: 59 milliliters drained sliced bamboo shoots, cut into julienne strips; 2 teaspoons chili garlic sauce (such as Lee Kum Kee); 2 Tbsps cornstarch; 1 large egg, lightly beaten; 710 milliliters fat-free, less-sodium chicken broth; 0 teaspoons ground white pepper; 1 Tbsp low-sodium soy sauce; 113 grams package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced; 59 milliliters rice wine vinegar; 1 teaspoon sesame oil; 454 grams 1/2 package firm tofu, drained and cubed; 59 milliliters water

Need a gluten free, dairy free, and vegetarian soup? Chinese Hot and Sour Soup could be an awesome recipe to try. This recipe serves 5. One serving contains 103 calories, 9g of protein, and 4g of fat. 1 person found this recipe to be flavorful and satisfying. This recipe is typical of Chinese cuisine. If you have rice wine vinegar, chili garlic sauce, sesame oil, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 36 minutes.

Instructions

Bring first 4 ingredients to a boil in a Dutch oven. Reduce heat, and simmer, uncovered, 10 minutes.

Equipment you will use

Dutch Oven

Add tofu and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.

Ingredients you will need

Tofu

Combine water and cornstarch in a small bowl; stir well with a whisk.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Whisk

Bowl

Add cornstarch mixture to soup. Bring to a boil, and cook 1 minute or until soup begins to thicken. Reduce heat to medium.

Ingredients you will need

Corn Starch

Soup

Pour egg in a slow, steady stream into simmering soup. Stir in sesame oil.

Ingredients you will need

Sesame Oil

Soup

Egg

Garnish with green onions, if desired.

Ingredients you will need

Green Onions

Serve immediately.

Equipment

Dutch Oven

Whisk

Bowl

Ingredients

Servings:

59milliliters

drained sliced bamboo shoots, cut into julienne strips 2teaspoons

chili garlic sauce (such as Lee Kum Kee)2Tbsps

cornstarch 1large

egg, lightly beaten 710milliliters

fat-free, less-sodium chicken broth 0teaspoons

ground white pepper 1Tbsp

low-sodium soy sauce 113grams

package gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced 59milliliters

rice wine vinegar 1teaspoon

sesame oil 454grams

1/2 package firm tofu, drained and cubed 59milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Leo Steen Saini Vineyard Chenin Blanc

Like being transported to a spring meadow, this lovely wine displays enticing aromas of chamomile, lemon verbena, thyme and zesty citrus. On the long, refreshing palate, excellent natural acidity and wet gravel minerality bring beautiful energy to the wine, carrying flavors of green apple and Anjou pear to a bright, focused finish.