Hot and sour soup

By the GetYourMacros team · 31 August 2026

A warming Asian-style soup with a bold balance of spice and acidity, packed with protein and vegetables.

• Time 20 min
• Course First course
• Diet Omnivore
• Cuisine Asian
• Allergens eggs, soy

Ingredients (1 serving)

• 120 g Chicken breast
• 100 g Tofu
• 100 g Mushrooms
• 80 g Carrots
• 10 g Vegetable stock cubes
• 20 ml Balsamic vinegar
• Chili flakes to taste
• Fresh ginger to taste
• 1 Egg (60 g)

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Prepare 500ml of broth using the vegetable stock cube and keep it simmering.
2. Finely shred the chicken breast and slice the mushrooms and carrots into matchsticks.
3. Add the chicken, mushrooms, carrots, grated ginger, and chili flakes to the broth; simmer for 10 minutes.
4. Cut the tofu into small cubes and add it to the soup.
5. Pour in the balsamic vinegar and stir well to achieve the characteristic sour note.
6. Beat the egg in a small bowl and slowly drizzle it into the boiling soup while stirring gently to create silky ribbons.
7. Simmer for another 2 minutes and serve hot.

Tips

• For a thicker consistency, whisk a teaspoon of cornstarch with cold water and stir it in before adding the egg.
• This soup stays fresh in the fridge for up to 2 days; reheat it gently on the stove.

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