Quick Weeknight Hot and Sour Soup
70% authentic · Chinese-Inspired
A simplified version of hot and sour soup, using pre-cooked ingredients and quicker flavorings for a fast, satisfying meal.
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Ingredients
- Cooked shredded chicken150g
- Canned sliced mushrooms100g
- Firm tofu150g
- Canned bamboo shoots100g
- Vegetable broth1 liter
- Soy sauce3 tbsp
- Rice vinegar3 tbsp
- Sriracha sauce1-2 tbsp
- Cornstarch1.5 tbsp
- Sesame oil1 tsp
- White pepper1/2 tsp
- Saltto taste
- Wateras needed
- Cilantrofor garnish
Steps
- 1
Drain and rinse canned mushrooms and bamboo shoots. Cut firm tofu into small cubes or strips.
- 2
In a pot, bring vegetable broth to a simmer. Add cooked chicken, mushrooms, bamboo shoots, and tofu.
- 3
In a small bowl, whisk together cornstarch with 3 tbsp water to create a slurry. Stir the slurry into the simmering soup to thicken. Add soy sauce, rice vinegar, sriracha, and white pepper. Adjust seasoning with salt if needed.
- 4
Stir in sesame oil. Simmer for 2-3 minutes until heated through.
- 5
Ladle the soup into bowls and garnish with fresh cilantro.
