Quick and Flavorful Hot and Sour Soup
Experience a delightful twist on traditional hot and sour soup with this quick and easy recipe. Perfect for busy weeknights, this version simplifies the ingredient list while still delivering the rich, tangy, and spicy flavors you crave. With tender chicken, vibrant vegetables, and a hint of heat, this soup warms the heart and satisfies the palate in just a few simple steps. It's a comforting bowl of goodness that's sure to impress family and friends!
4
Servings
80
Calories
15
Ingredients
Ingredients
Chicken broth
4 cups (Use store-bought or homemade.)
Tomato juice
1 1/4 cups (Choose a good quality juice.)
Soy sauce
2 tablespoons (Use low-sodium if preferred.)
Bamboo shoots
1 (8 ounce) can (Drained and sliced.)
Chopped mushroom
1/2 cup (Fresh or canned.)
Straw mushroom
1/4 cup (optional) (Drained and sliced, if using canned.)
Red pepper
1/2 cup (Slivered.)
Hot red pepper sauce
1/2 teaspoon (Adjust to taste.)
Red pepper flakes
1/4 teaspoon (Adjust for spice preference.)
Green onion
1/4 cup (Sliced diagonally.)
Cooked chicken
1/2 cup (Diced.)
Rice wine vinegar
3 tablespoons (Add for tang.)
Cornstarch
1 1/2 tablespoons (For thickening.)
Water
1/4 cup (For cornstarch mixture.)
Egg
1 (Beaten.)
Instructions
1
In a large pot, combine the chicken broth, tomato juice, soy sauce, bamboo shoots, chopped mushrooms, slivered red pepper, hot red pepper sauce, and red pepper flakes.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for about 10 minutes, allowing the flavors to meld.
3
Stir in the rice wine vinegar, sliced green onions, and the cooked, diced chicken. Continue to simmer for an additional minute to heat through.
4
In a small bowl, mix the cornstarch with 1/4 cup of water until smooth. Slowly stir this mixture into the soup and let it simmer until the soup thickens slightly.
5
While the soup is boiling, slowly pour in the beaten egg in a continuous stream, stirring constantly until the egg is cooked and forms delicate threads throughout the soup.
6
Remove from heat and serve hot, garnished with extra green onions if desired.
Nutrition Information
3g
Fat
6.25g
Carbs
7.5g
Protein
0.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Quick and Flavorful Hot and Sour Soup.
How many servings does this hot and sour soup make?
This recipe makes 4 servings.
How many calories are in one serving?
Each serving contains approximately 80 calories.
What is the fat content per serving?
There are 3 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 6.25 grams of carbohydrates.
What is the protein content of this soup?
There are 7.5 grams of protein per serving.
Does this soup contain fiber?
Yes, there is 0.75 grams of fiber per serving.
What provides the spicy heat in this recipe?
The heat comes from hot red pepper sauce and red pepper flakes.
What ingredient is used to give the soup its sour flavor?
Rice wine vinegar is added to provide the characteristic tang.
How do you thicken the soup?
The soup is thickened using a mixture of 1 1/2 tablespoons of cornstarch and 1/4 cup of water.
How do you create the egg threads in the soup?
While the soup is boiling, slowly pour in a beaten egg in a continuous stream while stirring constantly.
What kind of broth is used for the base?
The base uses 4 cups of chicken broth, which can be store-bought or homemade.
What vegetables are included in the recipe?
The soup includes bamboo shoots, mushrooms, red peppers, and green onions.
How should the bamboo shoots be prepared?
Use one 8-ounce can of bamboo shoots, drained and sliced.
When do you add the cooked chicken?
The cooked, diced chicken is added after the initial 10-minute simmer, along with the rice wine vinegar and green onions.
How long does the initial mixture need to simmer?
The initial mixture of broth, juice, and vegetables should simmer for about 10 minutes.
What type of mushrooms can be used?
The recipe calls for chopped mushrooms (fresh or canned) and optionally straw mushrooms.
Can I use low-sodium soy sauce?
Yes, the recipe suggests using low-sodium soy sauce if you prefer.
How should the green onions be sliced?
The green onions should be sliced diagonally.
What is the purpose of the tomato juice in this recipe?
Tomato juice is combined with the broth to add flavor and color to the soup base.
Is this recipe suitable for busy weeknights?
Yes, it is designed to be a quick and easy version of traditional hot and sour soup for busy schedules.
What should I use to garnish the soup?
You can garnish the soup with extra green onions if desired.
How should the red pepper be cut?
The red pepper should be slivered.
How many ingredients are required in total?
The recipe utilizes 15 ingredients including the water for the cornstarch slurry.
What is the first step in making this soup?
The first step is to combine chicken broth, tomato juice, soy sauce, bamboo shoots, mushrooms, red pepper, and spices in a large pot.
Can I adjust the spiciness?
Yes, you can adjust the amounts of hot red pepper sauce and red pepper flakes to suit your taste preference.
How much cooked chicken is needed?
The recipe requires 1/2 cup of diced cooked chicken.
Should the soup be covered while simmering?
No, the instructions specify to let it simmer uncovered.
How long do you simmer the soup after adding the cornstarch?
Simmer until the soup thickens slightly after the cornstarch mixture is stirred in.
Is this soup served hot or cold?
This soup should be served hot.