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A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with shredded vegetables and tofu, it's the ultimate comfort food that tastes just like it came from your favorite restaurant.
For 4 servings
Sauté Aromatics and Vegetables
Build the Soup Base
Thicken the Soup
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A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with shredded vegetables and tofu, it's the ultimate comfort food that tastes just like it came from your favorite restaurant.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 176.44 calories per serving with 6.98g of protein, it's a beginner-friendly recipe perfect for appetizer or lunch or dinner.
Garnish and Serve
For a classic restaurant-style finish, slowly pour one lightly beaten egg into the simmering soup while stirring gently to create beautiful egg ribbons.
Add 1/2 cup of finely shredded cooked chicken along with the tofu for a non-vegetarian version.
Increase the amount of red chili sauce to 1.5 tbsp and add a dash of chili oil at the end for an extra kick.
Use a mix of mushrooms like shiitake, wood ear, and button mushrooms for a deeper, earthier flavor and varied texture.
Ingredients like ginger, garlic, and green chilies are known for their anti-inflammatory and antimicrobial properties, which can help support a healthy immune system.
Loaded with carrots, cabbage, mushrooms, and bell peppers, this soup is a great source of essential vitamins, minerals, and dietary fiber, which aids in digestion.
The inclusion of tofu provides a complete protein source, making the soup more satisfying and beneficial for muscle maintenance and repair.
One serving of this homemade Hot and Sour Soup contains approximately 150-160 calories, making it a light and healthy option for an appetizer or a light meal.
Yes, this version is quite healthy. It's packed with vegetables, providing fiber and vitamins. The tofu offers a good source of plant-based protein. It's also relatively low in calories and fat, especially when compared to cream-based soups.
To make it thicker, create a little more cornstarch slurry (1 tsp cornstarch + 2 tsp water) and stir it in. To make it thinner, simply stir in a bit more vegetable broth or hot water until you reach your desired consistency.
Yes, you can easily make it gluten-free. Simply substitute the soy sauce with tamari or a gluten-free soy sauce. All other ingredients in this recipe are naturally gluten-free.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The soup may thicken upon standing, so you might need to add a splash of water or broth to thin it out.