Hot and Sour Soup

Hot and Sour Soup

Just like what you'd find in a Chinese restaurant!

Ingredients

  • 6 whole dried mushrooms
  • 4 cups chicken broth
  • 3 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon chili-garlic sauce
  • 1 teaspoon dark sesame oil
  • 8 ounces reduced-fat soft tofu

    drained and cut into ½-inch cubes

  • One 8-ounce can bamboo shoots

    drained and thinly sliced

  • 2½ tablespoons cornstarch
  • 3 tablespoons water
  • 1 large egg white

    lightly beaten with 1 tablespoon water

  • chopped green onions for garnish

    optional

Directions

  1. 1

    In a small bowl, combine the dried mushrooms with enough hot water to cover by 2 inches; let stand 15 minutes, and then drain.

  2. 2

    In a large saucepan, bring the broth, vinegar, soy sauce, chili-garlic sauce and sesame oil to a boil. Add the drained mushrooms, tofu and bamboo shoots. Reduce the heat and simmer 10 minutes.

  3. 3

    Combine the cornstarch and water in a small bowl; stir in about ¼-cup of the hot liquid, and then return to the pan. Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute.

  4. 4

    Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve immediately.

Hot and Sour Soup

Hot and Sour Soup

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About this Recipe

Craving the comforting, complex flavors of your favorite Chinese restaurant's Hot and Sour Soup? This recipe brings that authentic, satisfying experience right into your home, perfect for warming you up on any day. What makes a truly great Hot and Sour Soup is the masterful balance of its namesake elements—the bright, tangy kick of vinegar, the invigorating heat of chili, and a rich, savory depth. This recipe captures that classic profile, delivering a soup that's robust in flavor and wonderfully comforting, just like the one you know and love. Prepare for a symphony of tastes and textures in every spoonful. You'll savor the tender, silky cubes of reduced-fat soft tofu, which absorb all the vibrant broth. Earthy, rehydrated dried mushrooms add a deep umami note, while thinly sliced bamboo shoots contribute a delightful, subtle crunch. The broth itself is a dance of spicy chili-garlic sauce and tangy rice vinegar, mellowed by savory chicken broth and soy sauce, all brought together with a luxurious, thickened body and delicate ribbons of egg white. It's a comforting yet invigorating bowl that truly satisfies. While the classic balance is key, you can easily tailor this soup to your preference. For those who love an extra kick, feel free to add a bit more chili-garlic sauce to your bowl. If you prefer a more pronounced sourness, a dash more rice vinegar can brighten the flavors further. The optional chopped green onions offer a fresh, aromatic garnish, providing a lovely finish and a burst of color. This Hot and Sour Soup is a fantastic starter to any Asian-inspired meal or a light, satisfying lunch on its own. It's especially wonderful on a chilly evening when you need something both warming and invigorating.

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