Description
This flavorful and hearty soup is perfect for a cozy family dinner. Packed with bold spices and vibrant vegetables, it’s a delicious twist on the classic hot and sour soup that will leave everyone wanting more.
Ingredients
– 1 tablespoon vegetable oil
– 2 cups chicken tenderloins, thinly sliced
– 1 teaspoon garlic, minced
– 1 teaspoon ginger, minced
– 1/2 cup mushrooms, sliced
– 1/2 cup bamboo shoots, julienned
– 1/4 cup carrots, julienned
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 3 tablespoons rice vinegar
– 1 tablespoon chili sauce or sriracha
– 2 tablespoons cornstarch mixed with 2 tablespoons water
– 2 eggs, beaten
– 1 tablespoon sesame oil
– 2 green onions, chopped
– Salt and pepper to taste
Instructions
1. Heat vegetable oil in a large pot over medium heat. Add chicken tenderloins and cook until no longer pink, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add garlic and ginger. Sauté for 1-2 minutes until fragrant.
3. Add mushrooms, bamboo shoots, and carrots to the pot. Cook for 3-4 minutes until slightly tender.
4. Pour in chicken broth, soy sauce, rice vinegar, and chili sauce. Bring the mixture to a boil, then reduce heat to low and let simmer for 10 minutes.
5. Stir in the cornstarch mixture and continue to simmer until the soup thickens, about 3-5 minutes.
6. Slowly pour in the beaten eggs while gently stirring the soup to create ribbons.
7. Return the cooked chicken tenderloins to the pot. Add sesame oil, green onions, salt, and pepper. Stir well and heat through for an additional 2 minutes.
8. Serve hot, garnished with extra green onions if desired.