Sichuan Hot and Sour Soup

Sichuan Hot and Sour Soup is a delightful blend of spicy, tangy, and savory flavors that warms the soul. This gluten-free version is perfect for a midnight snack, offering a comforting and satisfying experience.

Ingredients

• Chicken broth - 500 ml
• Dried shiitake mushrooms - 30 g
• Wood ear mushrooms - 30 g
• Firm tofu - 100 g
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tsp, grated
• Cornstarch - 2 tbsp
• Rice vinegar - 2 tbsp
• Soy sauce (gluten-free) - 1 tbsp
• Chili oil - 1 tsp
• Black pepper - 1/2 tsp
• Sesame oil - 1 tsp
• Egg - 1, lightly beaten

Steps

1. Soak the dried shiitake and wood ear mushrooms in warm water for 20 minutes until rehydrated, then slice them thinly.
2. In a pot, bring the chicken broth to a simmer and add the minced garlic, grated ginger, and sliced mushrooms.
3. Add the julienned carrot and cubed tofu to the pot and cook for 5 minutes until the carrots are tender.
4. In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry, then stir it into the soup to thicken.
5. Add rice vinegar, gluten-free soy sauce, chili oil, black pepper, and sesame oil to the soup, stirring well.
6. Slowly pour in the beaten egg while stirring the soup gently to create egg ribbons.
7. Garnish with chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 15 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, providing essential amino acids.
• Contains mushrooms which are a good source of antioxidants and vitamins.

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