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A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with shredded vegetables and silky egg ribbons, it's the ultimate comfort in a bowl.
For 4 servings
Sauté Aromatics
Stir-fry Vegetables
Build the Soup Base
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A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with shredded vegetables and silky egg ribbons, it's the ultimate comfort in a bowl.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 162.62 calories per serving with 6.27g of protein, it's a beginner-friendly recipe perfect for appetizer or light_meal.
Thicken the Soup
Create Egg Ribbons
Garnish and Serve
Add 1/2 cup of finely shredded cooked chicken or small cubes of firm tofu along with the vegetables in step 2 for a more filling soup.
Use a mix of mushrooms like shiitake, wood ear, and button mushrooms for a more complex, earthy flavor.
Increase the amount of red chili sauce or add a teaspoon of chili garlic paste along with the aromatics in step 1.
Substitute soy sauce with tamari and ensure your chili sauce and vinegar are certified gluten-free. Cornstarch is naturally gluten-free.
Contains ginger, garlic, and chili, which are known for their anti-inflammatory and antimicrobial properties that can help support a healthy immune system.
Packed with vegetables like carrots, cabbage, and mushrooms, this soup is a good source of dietary fiber, vitamins, and minerals essential for overall health.
As a broth-based soup, it is hydrating and low in calories, making it an excellent choice for a light meal or appetizer, especially for those managing their weight.
The ginger in the soup is well-known for its digestive benefits, helping to soothe the stomach and promote healthy digestion.
A single serving of this Hot and Sour Soup (about 1.5 cups) contains approximately 150-180 calories, making it a light and healthy appetizer or snack.
Yes, it can be very healthy. It's a low-calorie, broth-based soup packed with vegetables, providing fiber, vitamins, and minerals. The ginger and garlic also offer anti-inflammatory benefits. To keep it healthy, be mindful of the sodium from soy sauce.
Absolutely. To make it gluten-free, simply replace the regular soy sauce with tamari or a gluten-free soy sauce. Cornstarch is naturally gluten-free, but always check the labels of your sauces and vinegar to be sure.
White pepper provides a distinct, earthy, and pungent heat without the floral notes of black pepper. It is essential for the authentic flavor profile of classic Hot and Sour Soup. Using black pepper will result in a different, less traditional taste.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling it, as this can make the egg tough and the soup overly thick.