Description
A high-protein sweet and sour soup with a perfect balance of savory, tangy, and sweet flavors, finished with a customizable smoky chili drizzle. This family-friendly recipe is ready in 30 minutes, faster than takeout.
Ingredients
- 10.5 oz (300g) boneless, skinless chicken breast, diced
- 5.3 oz (150g) fresh shiitake mushrooms, thinly sliced
- 1.8 oz (50g) dried wood ear mushrooms, rehydrated and julienned
- 5.3 oz (150g) canned bamboo shoots, drained and julienned
- 7 oz (200g) firm tofu, pressed and diced
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 6 cups (1.5 liters) vegetable broth (low-sodium)
- 1/3 cup (80 ml) rice vinegar (or black vinegar)
- 3 tbsp granulated sugar
- 1/4 cup (60 ml) soy sauce (low-sodium or tamari)
- 1 tsp white pepper
- 1 tbsp sesame oil (for finishing)
- 4 tbsp cornstarch + 1/3 cup cold water (for slurry)
- 2 large eggs, lightly beaten
- 1 tbsp dried red chilies, lightly crushed (for drizzle)
- 1 clove garlic, thinly sliced (for drizzle)
- 1/2 tsp smoked paprika (for drizzle)
- 2 tbsp vegetable oil, divided
- 2 spring onions, thinly sliced (for garnish)
Instructions
- Prepare Smoky Drizzle: Heat 1 tbsp oil in a small pan over low heat. Add crushed chilies and sliced garlic. Cook for 5-7 minutes until fragrant; stir in smoked paprika. Remove from heat and let cool to infuse.
- Sauté Chicken and Aromatics: Heat remaining 1 tbsp oil in a large pot over medium-high heat. Add diced chicken and brown for 3-4 minutes. Stir in minced ginger and garlic for 1 minute until fragrant.
- Add Vegetables and Tofu: Add sliced shiitake mushrooms, julienned wood ear mushrooms, julienned bamboo shoots, and diced tofu. Sauté for 3-5 minutes, allowing moisture to evaporate.
- Simmer Soup Base: Pour in vegetable broth, rice vinegar, granulated sugar, soy sauce, and white pepper. Bring the soup to a gentle simmer for 10 minutes to deepen flavors.
- Thicken with Slurry: Whisk cornstarch and cold water together in a bowl until smooth. Slowly pour the slurry into the simmering soup while continuously stirring until the soup thickens.
- Add Egg Ribbons: Gradually drizzle the lightly beaten eggs into the simmering soup, stirring gently with chopsticks or a fork in a circular motion until ribbons form and set (about 1 minute).
- Finish and Adjust Seasoning: Remove the pot from heat and stir in the sesame oil. Taste the soup and adjust seasoning if needed (add more soy sauce for saltiness, vinegar for tang, or white pepper for heat).
- Serve with Garnish: Ladle hot soup into bowls. Top generously with the prepared Smoky Chili-Garlic Drizzle and sliced spring onions.
Notes
To meal prep, prepare the soup base without adding the eggs or cornstarch slurry; add them fresh upon reheating. Pan-frying the tofu before adding it to the soup can help prevent crumbling during simmering. The smoky chili drizzle can be made days in advance and stored separately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 65 mg