Chinese Hot and Sour Soup
Ingredients
- 4 cchicken broth or stock)
(or vegetable broth or stock to make it vegetarian
- 4 ozshiitake or cremini mushrooms)
thinly sliced (discard the stems if using shiitake
- 4 ozfirm tofu
drained and cut into ½-inch cubes
- 2 ozdrained canned bamboo shoots)
(optional–preferably the slivers, from about ½ an 8-ounce can
- 1 clovegarlic
minced or crushed
- ¼ crice wine vinegar
- 2 tbspregular soy sauce
light
- 1 tbspsriracha or chile garlic sauce
- 1 tsptoasted sesame oil
- 1 tspsugar
- 1 tspgrated ginger
- ½ tspdark soy sauce)
(optional–for added color and flavor
- ½ tspground black pepper
- 2 tbspcornstarch
- 2 tbspwater
- 2 largeeggs
beaten
- 2scallions
sliced
Directions
- 1
Heat a pot over medium-high heat. Add the broth or stock and bring it to a simmer. Next, add the mushrooms, tofu, bamboo shoots, garlic, vinegar, light soy sauce, sriracha, sesame oil, sugar, ginger, dark soy sauce (if using), and black pepper. Return to a simmer for another minute or so.
- 2
Then, whisk together the cornstarch and water and, while stirring the soup, pour it in. As you stir and the mixture simmers, the soup will thicken.
- 3
Next, while slowly stirring the simmering soup in a clockwise direction, slowly pour in the beaten eggs. It will create thin egg ribbons throughout the soup.
- 4
Finally, add about half the scallions, stirring gently. Taste and adjust the seasoning. Add salt if it needs it, more vinegar if you want a more sour soup, and more sriracha if you want a spicier soup.
- 5
Divide into bowls and serve immediately, topped with the remaining scallions to garnish.
Chinese Hot and Sour Soup
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About this Recipe
Craving the savory, spicy, and tangy kick of authentic Chinese Hot and Sour Soup but want to skip the takeout? This recipe brings that beloved restaurant-quality flavor right to your kitchen, and it's surprisingly quick and easy to make at home.
What makes this Hot and Sour Soup truly special is its perfect balance of flavors—a dance between the warmth of ginger and sriracha, the bright tang of rice wine vinegar, and the earthy depth of mushrooms and broth. You'll love how effortlessly it comes together, delivering a comforting bowl that feels both familiar and deeply satisfying. It's designed for home cooks who want maximum flavor with minimal fuss.
Get ready for a rich, aromatic broth studded with tender cubes of firm tofu and delicate slices of shiitake or cremini mushrooms. The experience is a delightful blend of textures and tastes: a comforting savory base with a pleasant, building spice and a bright, zesty finish. While it might taste complex, its quick preparation means you can enjoy this nourishing soup whenever a craving strikes.
This versatile soup is easy to adapt to your pantry and preferences. You can effortlessly swap chicken broth for vegetable broth to create a vegetarian version. Adjust the sriracha or chile garlic sauce to your personal spice tolerance, making it as mild or fiery as you like. For an extra layer of authentic texture, consider adding drained bamboo shoots; however, it's just as delicious without them. If you don't have dark soy sauce, the soup will still be flavorful, just a touch lighter in color.
Serve this Chinese Hot and Sour Soup as an elegant starter to a larger Chinese-inspired meal, or enjoy it as a light, satisfying main course on its own.