Hot & Sour Soup
This takeout staple gets a revamp by ditching cornstarch and adding eggs 10 minutes before cooking ends, resulting in a rich, silky broth. Dried shiitake mushrooms soften right in the soup, capturing concentrated umami flavor.
This takeout staple gets a revamp by ditching cornstarch and adding eggs 10 minutes before cooking ends, resulting in a rich, silky broth. Dried shiitake mushrooms soften right in the soup, capturing concentrated umami flavor.
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In a Suvie pan, stir together oil, garlic, ginger, and scallion whites. Insert pan into Suvie and broil for 10 minutes, stirring halfway through, until beginning to brown. Do not fill reservoir before broiling.
After the broil, remove pan from Suvie and add chicken broth, tofu, mushrooms, sugar, vinegar, soy sauce, sesame oil, and black pepper, mixing well to combine. Insert pan into your Suvie, input settings, and cook now or schedule.
In a 2-cup measuring cup, whisk eggs with ¼ tsp salt.
Ten minutes before soup is done cooking, remove pan from Suvie and slowly pour an even layer of egg over soup. Do not stir. Return pan to Suvie.
After the cook, remove pan and gently stir soup. Taste and season as desired with additional black pepper or vinegar to adjust hot or sour flavor. Divide soup among 4 bowls and garnish with scallion greens, sesame oil, and black pepper, if desired, before serving.
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