Sweet and sour soup

6 servings

20 minutes

Sweet and sour soup is one of the most famous dishes in Chinese cuisine, combining vibrant flavor contrasts. Its history roots in regional cooking traditions where the sweet-sour balance is the foundation of gastronomic pleasure. Tender chicken fillet and soft tofu give the soup lightness, while rice vinegar and sherry fill it with subtle aromatic notes. Beaten egg adds a velvety texture, creating a light taste. This soup is perfect as a warming dish in cool weather and is often served with greens, adding freshness. It is an integral part of festive and family meals, uniting rich flavor and nutrition in one exquisite recipe.

Energy value per serving

• Calories: 94.6
• Proteins: 13g
• Fats: 2.8g
• Carbohydrates: 1.4g

Ingredients

• Chicken fillet: 200 g
• Tofu: 100 g
• Sherry: 50 ml
• Meat broth: 2 l
• Soy sauce: 20 ml
• Rice vinegar: 20 ml
• Salt: to taste
• Chicken egg: 1 pc
• Ground black pepper: to taste

Cooking steps

1. Add sherry, salt, pepper, soy sauce, and rice vinegar to the boiling broth and bring it to a second boil.

   Required ingredients:

   • Sherry: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Soy sauce: 20 ml
   • Rice vinegar: 20 ml

2. During this time, beat the egg and slowly stir the result into the pot with the broth, add finely chopped chicken fillet, tofu cheese, and cook for another five minutes after boiling, skimming off the foam. Let the soup steep and serve, sprinkled with any freshly chopped herbs.

   Required ingredients:

   • Chicken egg: 1 piece
   • Chicken fillet: 200 g
   • Tofu: 100 g