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A classic Indo-Chinese restaurant favorite you can make at home! This soup is perfectly balanced with spicy, sour, and savory flavors, packed with crisp vegetables and delicate egg ribbons. It's the ultimate comfort food for a chilly day.
For 4 servings
Prepare Slurry and Eggs
Sauté Aromatics and Vegetables
Build the Soup Broth
A classic Indo-Chinese restaurant favorite you can make at home! This soup is perfectly balanced with spicy, sour, and savory flavors, packed with crisp vegetables and delicate egg ribbons. It's the ultimate comfort food for a chilly day.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 155.51 calories per serving with 6.57g of protein, it's a beginner-friendly recipe perfect for appetizer or dinner or lunch.
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Thicken the Soup
Create the Egg Ribbons
Garnish and Serve
Omit the eggs and use a vegan egg substitute or add 1/2 cup of cubed firm tofu at the end. Ensure your chili sauce is vegan.
Add finely shredded cooked chicken, shrimp, or cubed firm tofu along with the vegetables for a heartier soup.
Increase the amount of red chilli sauce, add a dash of chili oil, or use more green chillies.
Feel free to add other vegetables like bamboo shoots, bell peppers, baby corn, or water chestnuts.
Contains ginger and garlic, which are known for their anti-inflammatory and immune-supporting properties, helping to fend off common colds.
The eggs in the soup provide high-quality protein, which is essential for muscle repair, satiety, and overall body function.
The warm broth base helps with hydration, while the combination of spicy and sour flavors makes it a comforting and soothing meal, especially when you're feeling under the weather.
Packed with carrots, cabbage, and mushrooms, this soup is a good source of essential vitamins, minerals, and dietary fiber, contributing to digestive health.
One serving (approximately 2 cups) of this Egg Hot and Sour Soup contains around 150-180 calories, making it a light and satisfying option.
Yes, it can be very healthy. It's low in calories and fat, packed with vegetables rich in vitamins, and contains protein from the eggs. Using a low-sodium broth further enhances its health benefits.
Absolutely. To make it vegan, simply omit the eggs. You can add small cubes of firm or silken tofu at the end for protein. The rest of the ingredients are typically plant-based.
White pepper provides a sharp, earthy heat without the floral notes of black pepper. It is the traditional choice for hot and sour soup and contributes significantly to its authentic flavor profile.
If your soup is too thin, you can make a small additional slurry with 1 tablespoon of cornflour and 2 tablespoons of cold water. Slowly stir it into the simmering soup until it reaches your desired thickness.
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