Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hot and sour soup with cheesy bread stick. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Hot and sour soup with cheesy bread stick is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Hot and sour soup with cheesy bread stick is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook hot and sour soup with cheesy bread stick using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hot and sour soup with cheesy bread stick:
- Make ready Ingredients
- Get 6 cups beef or chicken broth reduced sodium
- Get 1/2 cup mushrooms sliced (take mushrooms give it a richer, more authentic flavor)
- Prepare 1/4 cup lite sodium soy sauce
- Get 1/4 cup rice wine vinegar
- Prepare 1 tablespoon sriracha sauce
- Prepare 1 teaspoon ground white pepper
- Make ready 3 tablespoons corn starch
- Prepare 3 tablespoons cold water
- Prepare 2 eggs well beaten
- Prepare 6 oz. firm tofu sliced into strips
- Prepare 2 green onions sliced
In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Stir in the chilli paste and bamboo shoots and fry for a further minute. Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat.
Instructions to make Hot and sour soup with cheesy bread stick:
- Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes
- In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken
- Pour the beaten eggs into the soup while gently stirring
- Add green onions, stir and remove from heat. Serve immediately
Stir in the chilli paste and bamboo shoots and fry for a further minute. Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. The soup is thickened slightly using cornstarch/cornflour - I love how the glossy broth coats the ingredients when you scoop it up! The spiciness comes from finely chopped dried chillies. Add the salt, sugar, dried chili pepper (if using), white pepper, both soy sauces, and sesame oil.
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