Description
Warm, comforting, and packed with bold flavors, this Hot and Sour Soup brings authentic Chinese restaurant quality right to your kitchen! A perfect balance of spiciness and tanginess, it’s filled with tofu, mushrooms, and silky egg ribbons — pure cozy deliciousness.
Ingredients
For the Soup:
- 6 cups chicken broth (or vegetable broth for a vegetarian version)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (or white vinegar)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for a slurry)
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1 teaspoon ground white pepper (optional, for authentic flavor)
- 1 block (14 oz) firm tofu, diced into small cubes
- 1 cup mushrooms, thinly sliced (shiitake, button, or wood ear)
- 1/2 cup bamboo shoots, julienned
- 1 medium carrot, julienned
- 2 eggs, lightly beaten
For Garnish:
- 2 green onions, thinly sliced
- Fresh cilantro, chopped
- Additional chili oil or soy sauce, to taste
Instructions
1️⃣ Prepare the Base:
In a large pot over medium heat, bring the chicken broth to a gentle boil. Stir in the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Taste and adjust the seasoning for your preferred level of heat and sourness.
2️⃣ Add the Vegetables and Tofu:
Add the sliced mushrooms, bamboo shoots, carrots, and cubed tofu to the pot. Let it simmer for 5–7 minutes until the vegetables start to soften.
3️⃣ Thicken the Soup:
Stir the cornstarch slurry to recombine, then slowly pour it into the soup while stirring constantly. Continue to simmer for 2–3 minutes until the soup thickens to your desired consistency.
4️⃣ Add the Eggs:
Lower the heat to a gentle simmer. Slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently with a fork or chopsticks to form silky egg ribbons.
5️⃣ Serve and Garnish:
Ladle the hot and sour soup into bowls. Garnish with sliced green onions and fresh cilantro. Drizzle additional chili oil or soy sauce over the top if desired for an extra punch.
Notes
- Vegetarian Tip: Use vegetable broth and ensure the chili garlic sauce doesn’t contain fish sauce for a fully vegetarian version.
- Adjusting Heat: If you like it spicier, add extra chili garlic sauce or a splash of chili oil at the end.
- Authenticity Boost: Ground white pepper gives the soup that signature “hot” bite found in authentic Chinese hot and sour soups.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4