Hot 'n' Sour Soup

SERVES: 4

COOK TIME: 18 Min

At Chinese restaurants, most meals start with a steaming bowl of soup. Among some of the favorites are wonton, egg drop, and of course, Hot 'n' Sour Soup. You may find that our easy homemade version tastes just like the one you order at the local takeout place!

What You'll Need

3 1/2 cups chicken broth, divided
2 tablespoons cornstarch
1/2 pound firm tofu, cut into small chunks
1/4 pound sliced fresh mushrooms
3 tablespoons soy sauce
3 tablespoons white vinegar
1 teaspoon ground ginger
1 teaspoon black pepper
1 egg, lightly beaten
1 cup fresh bean sprouts
1/2 teaspoon sesame oil

What to Do

In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
In a soup pot, combine the remaining chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger, and pepper; mix well and bring to a boil over high heat. Reduce the heat to low; stir in the cornstarch mixture until thickened.
Slowly stir in the beaten egg to form egg strands.
Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally.
Add the sesame oil; mix well and serve.