Quick Hot and Sour Soup
"This is a very quick and simple way to make an asian soup. I like a darker soy sauce in soups; I will mix shoyu and black soy sauce. I also prefer lower sodium because the chicken broth will have a lot of salt.Also, you can use white vinegar if you don't have rice."
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 2 cups chicken broth
- 1⁄2 tablespoon gingerroot, grated
- 1 tablespoon chili-garlic sauce
- 2 tablespoons soy sauce (to taste)
- 1⁄4 cup rice vinegar (to taste)
- 1 egg, beaten
directions
- Mix everything but the egg in a saucepan and heat, over medium.
- Toss in any veggies you like - scallions, seaweed, and mushrooms are my favorites for this soup. You can also add cooked chicken if you like. It's a very versatile soup.
- Once the soup comes to a slow boil, add in the beaten egg. Let it cook for one to two minutes.
- Serve.
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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