Chinese Hot and Sour Soup with Egg
ChineseChinese RecipesDesi eggsEasy
A tangy, peppery Chinese soup with egg ribbons, mushrooms and tofu — warming, light and full of flavour.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 4 cups chicken stock
- 2 eggs, beaten
- 1/2 cup mushrooms, sliced
- 1/2 cup tofu, diced (or paneer)
- 2 tbsp vinegar
- 1 tbsp soy sauce
- 1 tsp white pepper
- 1 tsp chilli sauce
- 1 tbsp cornflour mixed with 2 tbsp water
- 1 spring onion, chopped
- 1/2 tsp salt
Method
- Bring the chicken stock to a boil.
- Add the mushrooms and tofu and simmer for 3 minutes.
- Add vinegar, soy sauce, white pepper, chilli sauce and salt.
- Stir in the cornflour mixture to thicken slightly.
- Drizzle in the beaten eggs while stirring. Serve hot with spring onion.
Nutrition — estimated per serving
Calories (estimate)120 kcal
Protein (estimate)9 g
Fat (estimate)6 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Taste before serving — add a little more vinegar for sourness or chilli sauce for heat. Food safety: the egg must be fully cooked in the hot soup. Allergens: contains egg and soy (soy sauce, tofu). Substitute: use paneer instead of tofu, or skip the tofu. Nutrition is an estimate per serving.