Hot and Sour Soup with Chicken and Tofu

This traditional Chinese soup packs high-quality protein from both lean chicken breast and tofu into a light, satisfying broth without unnecessary fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 cups chicken broth (1000 ml) · 60 kcal in the whole recipe
• 200 g cooked shredded chicken breast · 330 kcal in the whole recipe
• 150 g firm tofu, cut into thin strips · 216 kcal in the whole recipe
• 100 g fresh shiitake mushrooms, sliced · 44 kcal in the whole recipe
• 1 small carrot, julienned (60 g) · 25 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 2 tbsp vinegar (30 g) · 6 kcal in the whole recipe
• 2 tbsp cornstarch (16 g) mixed with 3 tbsp cold water · 61 kcal in the whole recipe
• 1 large egg, lightly beaten (50 g) · 72 kcal in the whole recipe
• 1 tsp sesame oil (5 g) · 44 kcal in the whole recipe
• 1 tbsp grated fresh ginger (6 g) · 5 kcal in the whole recipe
• 2 cloves garlic, minced (8 g) · 12 kcal in the whole recipe
• 2 green onions, chopped (20 g) · 6 kcal in the whole recipe
• 1/2 tsp ground black pepper

Method

1. Bring chicken broth to a simmer in a pot over medium heat (100°C / 212°F); add ginger, garlic, shiitake mushrooms, and julienned carrot, simmering for 5 minutes.

   

2. Add cooked shredded chicken breast, tofu strips, low-sodium soy sauce, vinegar, and ground black pepper; cook for another 3 minutes.

   

3. Stir in the cornstarch slurry while stirring continuously until the soup thickens slightly.

   

4. Slowly drizzle the beaten egg into the simmering soup in a thin stream while gently stirring to form silky egg ribbons.

   

5. Turn off the heat, stir in sesame oil and chopped green onions, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.