Quick Hot-and-Sour Soup

1. 1

   Put shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain them and chop the mushrooms finely.

2. 2

   Bring a pot of water to a boil; add tofu and cook for 1 minute. Lift it out with a slotted spoon and place in a bowl. Return the water to a boil and add bamboo shoots; cook for 1 minute. Drain and set the bamboo shoots aside.

3. 3

   Stir vinegar and white pepper together in a bowl.

4. 4

   Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring it back to a boil.

5. 5

   Combine corn flour and water in a bowl until dissolved; stir it into the chicken stock mixture until the soup begins to thicken. Drizzle the beaten eggs into the soup, stirring gently to make cooked egg clumps, 2 to 3 minutes.

6. 6

   Stir the vinegar-pepper mixture into the soup and drizzle in the sesame oil.

• Calories 200.04 kcal Moderate
• Protein 15.76 g Good Source
• Carbs 22.4 g Moderate
• Total Fat 5.91 g Moderate
• Saturated Fat 1.63 g Moderate
• Trans Fat 0.02 g High
• Cholesterol 125.93 mg High
• Sodium 417.6 mg Moderate
• Fiber 3.05 g Moderate
• Sugar 1.2 g Low Source
• Added Sugar 0.15 g Low Source
• Calcium 47.9 mg Low Source
• Iron 3.07 mg Moderate
• Potassium 418.4 mg Low Source
• Vitamin A 30.33 mcg_rae Low Source
• Vitamin C 1.24 mg Low Source
• Vitamin D 1.39 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Corn 🌽
• Alcohol 🚫🍷