Hot and Sour Soup
Ingredients
- 8 cups chicken broth or vegetable broth
- 8 ounces shiitake mushrooms
thinly-sliced with stems discarded, or baby bella mushrooms
- 1 can bamboo shoots
drained, 8-ounce
- or more to taste1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs
whisked
- 8 ounces firm tofu*
cut into 1/2-inch cubes
- 4 green onions
thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and white pepper
or black pepper
Directions
- 1
Set aside ¼ cup of the chicken or vegetable broth for later use.
- 2
Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
- 3
While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
- 4
Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.
- 5
Serve immediately, garnished with the extra green onions.
Hot and Sour Soup
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About this Recipe
Craving that invigorating, complex flavor of restaurant-quality Hot and Sour Soup right in your own kitchen? This classic recipe brings those authentic tastes to life quickly and easily, delivering a comforting bowl that truly rivals your favorite Chinese takeout.What sets this version apart is its masterful balance of heat, tang, and savory depth, achieved through a thoughtful combination of rice vinegar, soy sauce, and chili garlic sauce. It’s designed to be straightforward yet deeply flavorful, avoiding the common pitfalls of overly sweet or bland homemade versions.Prepare for a symphony of textures and flavors. You’ll experience the earthy bite of thinly sliced shiitake mushrooms, the subtle crunch of bamboo shoots, and the tender cubes of firm tofu, all swimming in a rich, deeply savory broth. The iconic 'hot' comes from chili garlic sauce and white pepper, while the 'sour' is brightened by rice vinegar, creating a truly stimulating culinary experience. You'll also find delicate ribbons of whisked egg, adding a beautiful visual and a silky texture to each spoonful. This soup is wonderfully warming and satisfying, perfect for a cozy evening meal or a vibrant starter.This versatile soup is easily adaptable to your pantry and preferences. For a heartier meal, you can add cooked shredded pork to the broth. If you prefer a vegetarian approach, simply omit any meat and ensure you use vegetable broth, letting the tofu and mushrooms shine. Don't have shiitake? Baby bella mushrooms are a fantastic substitute. Adjust the chili garlic sauce and white pepper to your preferred level of spice, and always taste and adjust the rice vinegar for that perfect tang.Serve this comforting Hot and Sour Soup as a warming appetizer or a light, satisfying main course. It pairs beautifully with steamed rice or your favorite stir-fry, making for a complete and delightful Asian-inspired meal.