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hot and sour soup
Sconce&Scone

Hot and Sour Soup

This is a quick and delicious version of everyone's favorite soup!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Appetizer, Soup
Cuisine: Chinese, Pakistani
Ingredients Method Video Notes

Ingredients
  

  • 1 cup boneless chicken finely diced
  • 1 litre water
  • 1 knorr chicken cube or any chicken bouillon cube
  • 1/2 cup shredded carrots
  • 1 cup shredded cabbage
  • 3 tbsp vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp white pepper
  • 3 tbsp corn starch
  • 3 tbsp water
  • 2 tbsp soy sauce low sodium
  • 1 tsp sriracha
  • 1 egg beaten

Method
 

  1. In a medium sized sauce pan bring the water to a boil. Then add the chicken cube, chopped chicken and vinegar. Let it simmer for 5 minutes.
  2. Add the cabbage, carrots and seasoning. In a small bowl mix the corn starch and water. Add the corn starch slurry into the soup, mixing constantly so no lumps form.
  3. Add in the soy sauce and sriracha. The egg goes in last. Pour the beaten egg in three batches and do not mix. Let the egg float to the top, then mix. Simmer the soup for a couple minutes ot let th eflavors mix well, then serve hot. Always check for seasoning before serving.

Video

Notes

You can use homemade chicken stock, adjust the salt accordingly. 
If you want to cut the spice level, add half the amount of sriracha. You can replace the sriracha with sambal oelek if you don't have sriracha. 
Use low sodium soy sauce so you can control the level of sodium in your soup. The chicken cube also has a decent amount of salt in it.
You can refrigerate leftovers.