Hot and sour soup with cheesy bread stick
Hot and sour soup with cheesy bread stick

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, hot and sour soup with cheesy bread stick. One of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Hot and sour soup with cheesy bread stick is something which I have loved my entire life.

To begin with this recipe, we have to 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 cook it.

The ingredients needed to make Hot and sour soup with cheesy bread stick:
  1. Prepare Ingredients
  2. Prepare beef or chicken broth reduced sodium
  3. Take mushrooms sliced (take mushrooms give it a richer, more authentic flavor)
  4. Take lite sodium soy sauce
  5. Get rice wine vinegar
  6. Take sriracha sauce
  7. Take ground white pepper
  8. Take corn starch
  9. Make ready cold water
  10. Get eggs well beaten
  11. Make ready firm tofu sliced into strips
  12. Prepare 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. Ching says: "I was taught this recipe by Mama Huang, the queen of comforting hot and sour soup. The 'hot' comes from ginger, chilli and white pepper, the 'sour' from rice vinegar.

Instructions to make Hot and sour soup with cheesy bread stick:
  1. 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
  2. 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
  3. Pour the beaten eggs into the soup while gently stirring
  4. Add green onions, stir and remove from heat. Serve immediately

Ching says: "I was taught this recipe by Mama Huang, the queen of comforting hot and sour soup. The 'hot' comes from ginger, chilli and white pepper, the 'sour' from rice vinegar. 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. Add the soy sauce, vinegar, dark soy sauce, and black pepper.

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