Description
Savor the bold flavors of this comforting hot and sour soup, a perfect blend of spice and tang ideal for cozy evenings or family gatherings.
- 1 cup boneless chicken or firm tofu
- 1 cup fresh shiitake or wood ear mushrooms
- 2 green onions, thinly sliced
- 6 cups chicken or vegetable broth
- 3 tbsp rice vinegar
- 3 tbsp low-sodium soy sauce
- 1 tsp red pepper flakes (adjust to taste)
- Fresh cilantro (optional)
- Prep your ingredients by chopping them into bite-sized pieces.
- In a large pot over medium heat, sauté minced garlic in oil until fragrant.
- Add broth and bring to a gentle boil.
- Stir in mushrooms, chicken (or tofu), and green onions; simmer for about 5-7 minutes until tender.
- Mix in rice vinegar, soy sauce, red pepper flakes, salt, and pepper; adjust seasoning to taste.
- Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 150
- Sugar: 2g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
Keywords: - For vegetarian options, use vegetable broth and substitute chicken with tofu. - Adjust the spice level by varying the amount of red pepper flakes. - Fresh ingredients enhance flavor; consider using seasonal vegetables.