Hot And Sour Soup With Bean Sprouts
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
42
Spice
42
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 cups
Chicken Broth2 cloves
Garlic (minced)1 tsp
Ginger (minced fresh)1 cup
Bean Sprouts2 tbsps
Tamari2 tbsps
Rice Vinegar1 tbsp
Soy Sauce1 tsp
Black Pepper2 tbsps
CornstarchDirections:
1
Place the minced serrano and chicken broth into a large saucepan
2
Bring to a boil over high heat, then reduce heat to medium
3
Stir in the garlic and ginger, simmer for 1 minute
4
Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms
5
Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts
6
Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken
7
Remove from heat and pour in beaten egg while stirring slowly
8
Ladle soup into bowls; garnish with green onion and cilantro leaves