Description
This Hot and Sour Soup is a classic Chinese restaurant-style soup that’s spicy, tangy, and packed with umami flavors. Made with mushrooms, tofu, bamboo shoots, and egg ribbons, it’s a hearty and comforting soup perfect for cold days or when you need a quick, flavorful meal!
Ingredients
Units
Scale
For the Soup Base:
- 6 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar (or white vinegar)
- 1 tablespoon chili garlic sauce (or Sriracha, adjust to taste)
- 1 teaspoon sesame oil
- 1 teaspoon white pepper (for authentic heat!)
- 1 teaspoon sugar (balances flavors, optional)
For the Soup Ingredients:
- 1 cup shiitake or button mushrooms (sliced)
- 1/2 cup bamboo shoots (thinly sliced)
- 1/2 cup firm tofu (cut into thin strips)
- 2 tablespoons cornstarch + 1/4 cup water (for thickening slurry)
- 1 egg (lightly beaten, for egg ribbons)
- 2 green onions (chopped, for garnish)
Instructions
1. Make the Soup Base
- In a large pot, bring chicken broth to a simmer over medium heat.
- Stir in soy sauce, vinegar, chili garlic sauce, sesame oil, white pepper, and sugar.
2. Add the Ingredients
- Add mushrooms, bamboo shoots, and tofu. Simmer for 5 minutes.
3. Thicken the Soup
- In a small bowl, mix cornstarch and water to create a slurry.
- Slowly stir the slurry into the soup and simmer until thickened (2-3 minutes).
4. Make the Egg Ribbons
- Reduce heat to low and slowly drizzle the beaten egg into the soup while gently stirring in one direction.
- Let the egg cook for 30 seconds, then stir lightly to create egg ribbons.
5. Serve & Enjoy!
- Garnish with chopped green onions and serve hot!
- Pair with spring rolls, dumplings, or fried rice for a full meal.
Notes
- Want it tangier? Add extra vinegar to taste.
- Need more heat? Increase white pepper or chili sauce.
- Vegetarian Version: Use vegetable broth and skip the egg.