Créé avec l’IA
Hot and Sour Soup
30 min 150 kcal par portion Moyen
Ingrédients
4 Portions
- chicken broth8 cups
- sliced mushrooms1 cup
- bamboo shoots1 cup
- tofu, diced0,5 cup
- rice vinegar0,25 cup
- soy sauce3 tablespoons
- chili paste1 tablespoon
- cornstarch2 tablespoons
- water2 tablespoons
- eggs, beaten2 eggs
- white pepper1 teaspoon
- green onions, chopped2 green onions
Instructions
- 1
In a large pot, bring the chicken broth to a boil.
- 2
Add the sliced mushrooms and bamboo shoots to the pot and simmer for 5 minutes.
- 3
Stir in the diced tofu, rice vinegar, soy sauce, and chili paste.
- 4
In a small bowl, mix the cornstarch with water until smooth, then add to the soup to thicken.
- 5
Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.
- 6
Season the soup with white pepper.
- 7
Garnish with chopped green onions before serving.
