Hot and Sour Soup with Bean Sprouts

Name: Hot and Sour Soup with Bean Sprouts
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 227 grams bamboo shoot strips, drained; 104 milliliters bean sprouts; 1 teaspoon black pepper; 1 liters chicken broth; 1 serrano chile pepper, seeded and minced; 2 Tbsps cornstarch; 1 egg, beaten; 1 Tbsp fresh cilantro, leaves picked from stems; 1 Tbsp fresh cilantro, leaves picked from stems; 1 teaspoon minced fresh ginger; 5 fresh shiitake mushrooms, stemmed and sliced; 2 cloves garlic, minced; 2 green onions, thinly sliced; 2 Tbsps mirin (Japanese sweet wine); 2 Tbsps rice vinegar; 1 Tbsp soy sauce; 2 Tbsps tamari; 227 grams firm tofu, cut into strips

Hot and Sour Soup with Bean Sprouts is an Asian recipe that serves 4. This main course has 375 calories, 18g of protein, and 27g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of egg, shiitake mushrooms, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. If you like this recipe, take a look at these similar recipes: vegetable hot and sour soup , how to make veg hot and sour soup, Sweet and sour tofu with bean sprouts and fresh herbs, and Hot and Sour Soup.

Instructions

Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.

Ingredients you will need

Shiitake Mushrooms

Chicken Broth

Mushrooms

Garlic

Ginger

Tofu

Equipment you will use

Sauce Pan

Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.

Ingredients you will need

Bean Sprouts

Black Pepper

Rice Vinegar

Tamari

Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken.

Ingredients you will need

Corn Starch

Mirin

Soup

Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.

Ingredients you will need

Fresh Cilantro

Green Onions

Soup

Egg

Equipment you will use

Bowl

Ladle

Equipment

Sauce Pan

Bowl

Ladle

Ingredients

Servings:

227grams

bamboo shoot strips, drained 104milliliters

bean sprouts 1teaspoon

black pepper 1liters

chicken broth 1

serrano chile pepper, seeded and minced 2Tbsps

cornstarch 1

egg, beaten 1Tbsp

fresh cilantro, leaves picked from stems 1Tbsp

fresh cilantro, leaves picked from stems 1teaspoon

minced fresh ginger 5

fresh shiitake mushrooms, stemmed and sliced 2cloves

garlic, minced 2

green onions, thinly sliced 2Tbsps

mirin (Japanese sweet wine)2Tbsps

rice vinegar 1Tbsp

soy sauce 2Tbsps

tamari 227grams

firm tofu, cut into strips

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Hot and Sour Soup on the menu? Try pairing with Riesling, Gewurztraminer, and Chenin Blanc. 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. You could try Barefoot Cellars Riesling Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 13 dollars per bottle.