Hot and Sour Soup with Bean Sprouts recipe
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Ingredients
- 1 serrano chile pepper, seeded and minced 5 cups chicken broth 2 cloves garlic, minced 1 teaspoon minced fresh ginger 5 fresh shiitake mushrooms, stemmed and sliced ½ pound firm tofu, cut into strips 1 (8 ounce) can bamboo shoot strips, drained 1 cup bean sprouts 2 tablespoons tamari 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon black pepper 2 tablespoons cornstarch 2 tablespoons mirin (Japanese sweet wine) 2 green onions, thinly sliced 1 tablespoon fresh cilantro, leaves picked from stems 1 egg, beaten
Nutrition Info
- 131.4 caloriescarbohydrate: 13.5 gcholesterol: 46.5 mgfat: 4.3 gfiber: 2.1 gprotein: 9.7 gsaturatedFat: 0.9 gservingSize: -sodium: 761.8 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Hot and Sour Soup with Bean Sprouts
Directions
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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.
Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper, simmer for 1 minute to soften the bean sprouts.
Dissolve the cornstarch in the mirin, and stir into the simmering soup, cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls, garnish with green onion and cilantro leaves.