hot and sour egg soup

How to Make Spicy and Sour Egg Soup: A Simple Recipe

Spicy and sour egg soup is a quick, comforting dish loved for its vibrant flavors and simplicity. Perfect for busy weeknights or as a light starter, this soup balances tangy vinegar with a hint of heat, all while being ready in under 15 minutes. Here’s a step-by-step guide to making it at home.

Ingredients:

- 2 large eggs, lightly beaten

- 4 cups chicken or vegetable broth

- 2 tbsp vinegar (rice vinegar or white vinegar)

- 1 tsp soy sauce

- 1 tsp sesame oil

- 1 tsp chili oil (adjust to taste)

- Salt and white pepper to taste

- 2 green onions, finely chopped

- 1 tsp cornstarch (mixed with 1 tbsp water, optional for thicker broth)

- 1 tbsp chopped cilantro (for garnish)

Instructions:

1. Prepare the broth: In a saucepan, bring the broth to a boil over medium heat. Add soy sauce, salt, white pepper, and chili oil. Stir in the cornstarch mixture (if using) for a thicker consistency, then simmer for 1 minute.

2. Add eggs: Slowly pour the beaten eggs into the boiling broth in a thin, steady stream, stirring gently with a chopstick to create delicate ribbons.

3. Season and finish: Remove from heat, immediately add vinegar and sesame oil. Taste and adjust seasoning—vinegar should be tangy but not overpowering.

4. Garnish and serve: Ladle the soup into bowls, top with chopped green onions and cilantro. Serve hot with a side of steamed rice.

This soup is endlessly customizable—add tofu, mushrooms, or a pinch of sugar for extra depth. Enjoy its zesty warmth in just a few simple steps!