Got 20 minutes? Then you can make this soup! It’s one of my favourite soups! Hot and sour soup … perfect for any season with a spicy tangy flavor and all the feels. So If you’re ever looking for a lighter dinner, try this soup out.
⁃ 8 cups beef broth (or chicken broth)
⁃ 1 cup mushrooms (sliced )
⁃ 1/3 cup lite sodium soy sauce
⁃ 1/3 cup rice wine vinegar
⁃ 1 tablespoon sriracha sauce
⁃ 1 teaspoon ground pepper
⁃ 3.5 tablespoons corn starch
⁃ 3.5 tablespoons cold water
⁃ 2 eggs (well beaten)
⁃ 396g firm tofu (sliced into strips)
⁃ 2-3 green onions (sliced)
1. Bring the broth to a simmer over medium high heat in a large pot. Add the mushrooms, soy sauce, vinegar, sriracha sauce and pepper. Let simmer for 5 minutes.
2. In a small bowl, whisk together the corn starch and cold water to makea slurry. Add it to the soup and stir well. Simmer again for 5 minutes or until the soup thickens.
3. Pour the beaten eggs into the soup while gently stirring at the same time. Add tofu and green onions, stir and remove from heat. Serve hot. Enjoy!