Chinese Hot and Sour Soup
Hot and Sour Soup is a popular Chinese soup with a savory, spicy, and sour/tangy flavor profile. It’s ubiquitous with Chinese takeout, but it’s super quick and easy to make at home! Serve it as a starter for a bigger Chinese meal, or as a main course on its own.
Ingredients
- 4 cupschicken broth or stock ((or vegetable broth or stock to make it vegetarian))
- 4 ouncesshiitake or cremini mushrooms (thinly sliced (discard the stems if using shiitake))
- 4 ouncesfirm tofu (drained and cut into ½-inch cubes)
- 2 ouncesdrained canned bamboo shoots ((optional–preferably the slivers, from about ½ an 8-ounce can))
- 1 clovegarlic (minced or crushed)
- ¼ cuprice wine vinegar (or to taste)
- 2 tablespoonsregular (light) soy sauce (preferably low-sodium)
- 1 tablespoonsriracha or chile garlic sauce (adjust spice to taste)
- 1 teaspoontoasted sesame oil
- 1 teaspoonsugar
- 1 teaspoongrated ginger
- ½ teaspoondark soy sauce ((optional–for added color and flavor))
- ½ teaspoonground black pepper
- 2 tablespoonscornstarch
- 2 tablespoonswater
- 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.